Once more in the press, this time the North Wales Daily Post website. A couple of weeks ago I and a number of other local chefs spent a slightly nerve-wracking, but fun morning making a series of 3 minute recipe videos in our role as Bodnant Cookery School tutors. I cooked up a really simple dish of Menai mussels with chorizo, leeks and Welsh Cider which you can watch here and grab the recipe for yourself.
The spec was to create super quick dishes that demonstrated the kind of things we would be teaching in our classes as well as show casing our talents. My general ethos on life is to share and teach. In my classes I aim to teach skills to home cooks, or those wanting to become better home cooks and who perhaps want to learn a few tricks of the chef trade. I’m not a Michelin star chef and that is my strength. Although I trained as a chef I have spent many years as a home-cook so I have learnt to improvise and do it my way and not be constrained by the way it ‘should’ be done……but for all that I know how food works and what goes together well.
My first course at Bodnant was yesterday. A fully booked event exploring different flavours, spices and techniques in my easy to follow ‘One pot wonders’ session. Hands on, relaxed and good fun. Everyone got to make their own dishes, then take them home for tea…including me!
My next session is on NEXT SATURDAY ( 3rd May) where I will be showing participants how to make creative marinades for their home BBQ plus a few inspiring accompaniments. There are still spaces so check the website for more details.
After this courses are fairly frequent, the next being Saturday 10th May (fresh local fish) click here for more information and to book, then Saturday 24th May (all things asparagus), again see the website for more details and check out the Daily Post website for videos showcasing the other courses and tutors.
I’m really not very good at taking compliments. I have this irritating tendency to get flustered when people greet me with praise. I look for the nearest thing to hide behind, embarrassed, not quite knowing what to do with myself and turning a lovely shade of scarlet (not the most becoming colour). Despite this I am unbelievably proud of my supper club and how well its done. Despite my squirming-at-praise tendencies, like most people I like being recognised for my hard work and achievements (as long as its not too public!!). This is probably why I prefer being safely hidden behind the camera and not standing in front of it. It’s a case of thank you for recognising my work and talents, but please don’t make a big deal of it (as well as being horribly unphotogenic and terribly vain!)
I’m quite at home with my strange, psychological insecurities (in which I’m sure I’m not alone). I always doubt myself, find fault, waiting to fuck up. My second chef Mark summed it up when he announced to his students (that I was mentoring and giving a talk to) that I was a highly strung perfectionist. I wasn’t sure whether to take issue with the highly strung bit, but I guess he is correct in some ways, but then aren’t all chefs?
This month I have received not one, but two nice little accolades from MSN. The first was a MSN food review of Britain’s Best Home pop-ups. I am now not only listed among the pioneers of the supper club scene (I started in 2009) but one of the stalwarts since I’m one of few that are still running since the early days. My formula has changed little; I have a laid back and intimate style with sometimes quite simple grub, while at other times it can be wildly experimental. With the former style in mind, it was with pleasure that I contributed to MSN again, this time as an ‘expert’ in my new role as a freelance tutor at Bodnant Cookery School. Contributing simple ideas for cooking, guidance on what to choose and recipes for Welsh lamb. Check out the article here.
Image from Sainsbury’s courtesy of MSN
And now i’m off to cook for tonight’s Earth Hour Supper Club…see you on the other side!
Filed under British food, in the press, living room restaurant, local produce, Organic meat, Recipes, reviews, secret supper, Sources and suppliers, Welsh food, Welsh produce