Food. We all need to eat, but how do we get the best out of our food? Experience is the key. I hope I can explain this here:
OK guys, I’m a sixty-three year old person with a wealth of experience in cookery, food & nutrition. There are plenty of others out there like me. Scanning the social media sites, feeds are awash with advertisements for cakes, canapes & cauldrons of healthy foods, but, everyone with the eye for a quick buck can Google a recipe, watch the instructions on YouTube & all of a sudden they are a cook/caterer/dietician/food writer. Come on, wake up. Real chefs/cooks are time served, they know how to create recipes from a few ingredients, they can pop round & look in your fridge & have the knowledge to create a tasty meal from a few ingredients, they do not rely on packet mixes – expensive – or recipes from in-store mags,which are suggesting you buy their ingredients. Experienced foodies have the know how to substitute ingredients & produce quick, healthy meals. The key word in this missive is EXPERIENCE.
My interest in cooking started when I watched my Mother cooking. Mum was a great home cook, producing good, tasty, substantial meals, from scratch for her family. I always thought that if I changed this & added that, I could create interesting variations on a theme. I built on this experience & went on to be a family cook at a rectory The Kitchen Experience in the Cotswolds. Prue Leith wrote several articles & published recipes of mine in the Guardian. I opened a Dinner Party delivery service & “Private Dinning Room” in Broad Campden, Gloucestershire, which attracted many celebrities of the day. The idea being that guests told me their likes & dislikes, I then created the recipes & menu around these likes. People brought their own wines & a jolly time was had by all.
I spent many a happy year at Cowdray Park in Midhurst as private family cook before moving on to Harrods, designing food for the food hall & as Mr Al-Fayed’s family cook.
You may well ask. Why am I not rich & famous? The reason being, I spent my money & time on bringing up my son & travelling to broaden my knowledge & love of all countries cuisines.
Currently, being a person of a “certain age” – read “On the scrap heap” – I converted a Stable, below my rented accommodation, at a National Trust Property into a Catering Kitchen Truffleicious at Great Chalfield I registered with the local Council, earned my 5* food hygiene status & pay rent to serve totally homemade, healthy food to the visiting card holding, trust members of the public. Now, don’t get me wrong. Through constant Social Media marketing – my own – & the generous help of local guides The Pig Guide & local radio BBC Wiltshire GBBO Challenge I have built up a loyal following, who visit to sample my homemade delicacies. Unfortunately, neither the donor family of the property or The National Trust seem to be aware of the service I provide on their property. The verbal abuse I experience is quite extraordinary, just because I do not serve chips, or shop bought white sliced bread. Loyalty to tenants? Unheard of.
This brings me to a conundrum. I keep getting asked for my recipes. Netflix, recently filmed here. I provided lunch for them, one of the producers from “LA” is desperate to have the recipe of my Gluten free Lemon Mousse Cake?. Another company who is using a photo of my Wiltshire Cider Cake, in their 2019 Calender wants the recipe. It has taken me 40 yrs to be able to perfect these recipes, I am also about to write a book containing these recipes with 40% profits going to the charity MIND . Why do they think they are just available. Gratis.
Times & shopping habits have changed, however, experience still prevails. Why would you want to buy or serve a tasteless, nutritionally dubious, ready meal when you could learn in a couple of hours, the tricks of the trade? Cookery Tuition
By the way. Should anyone out there need a Food/recipe consultant to help them create original recipes, for their food outlets, just remember. ” I haven’t been crushed “. Yet.
If you have been. Thanks for reading.