Lockdown life:
Well where do we start…. what have I been doing whilst being furloughed…. as many of you will have seen I have been cooking away, just like any other day but in a total different environment – A small kitchen in my family home cooking for 2 1/2 rather than the usual hundreds…
I have continued to support our farming industry with @ahdb with the #makeitsteak campaign showcasing simple ways to use steaks, from my favourite steak & kidney pies to a simple steak at home with many of you sending in your pictures after watching.
You will also see me helping to support the dairy sector showcasing again simple quick recipes from a milkshakes to yorkies to desserts.. there’s a campaign coming shortly to encourage us all to get out there and buying a bit more milk, then maybe use it from a coffee to your iced latte that you can’t buy from your local coffee shop during this time.
Spending time at home has been strange but ace for Lily & Sarah, Lily didn’t quite understand why dad was at home rather than work and out and about during busy work life I lead. I had to change my routine and set a structure, (although I don’t like structure), I had to set some goals so I didn’t become complacent or lazy. Menu development has been great with challenges of not having the day to day equipment we usually have in the kitchen. So – back to basics and good honest cooking.
You’ll also see me take to Instagram with Riso Gallo with three other amazing chefs who I’m sure you will all know. Davide De Giovanni from Union Street Cafe and Carmela Sereno Haynes, the Pasta Queen! alongside my good friend Hoggy who will be cooking risotto and guess where yup that’s it t, on the BBQ. I’ll pop the dates on here soon and on my social, and send us your takes on the classics we will be cooking up.
Also supporting Loughborough college and Farnborough with online videos for their tutoring lessons that are still going on but from an online perspective. Giving to the young future talent is key as ever, unfortunately I never went to catering college so helping these students is a privilege for me and I love to see them grow as adults and chefs.
We will find out what is installed for the upcoming weeks shortly hopefully from the Government and the hospitality industry will certainly struggle to get back on its feet but as a strong tight industry we will get there. When the new normal does appear I hope you all, like me, will support our amazing industry wherever you can.
For now I’m back to my notepad arranging recipes for our members and the re-opening process.
