Hello hello!! Yes I’m still here despite going AWOL for a while. Looking at the blog the other day I realised I hadn’t written or posted for a whole month! That’s a long time without writing for me.
There are significant reasons for my sluggishness. Writers block is not something to be forced away, or overcome easily especially when life is already full to the point of bursting. I guess that’s the point; life has been at the point of bursting and so many other things have taken precedence over the writing (which I love, but it doesn’t pay the bills!!).
So, its cooking, eating, attending food events and training that have kept me busy, while the stormy seas of life raged around me. I know I don’t do things by halves, but this month I’ve experienced more than my fair share of major life changing events. These are the things that have taken over my thoughts and time. Separation from my partner after twenty years has been a traumatic wrench along with, a house move and a new chapter in my life as a chef.
Although for now supper club is on hold, I’ve suddenly found myself back in a restaurant after more than twenty years this time as pastry chef at The Oyster Catcher training academy, a role that also involves cooking for the restaurant, training and mentoring the cadets. I’ve also been all over the place with cookery demo’s…Conwy, Portmeirion, Abergavenny which also meant little time spent in my new house.
One piece of writing I did manage to concentrate on was a commission by Adore Naturals. Their festive guide to a natural, stress free Christmas includes ideas for making home-made gifts, family craft projects, health tips, perfect presents and my vegetarian Christmas dinner menu. The book went ‘live’ a while ago and you can access it here if you are looking for last minute inspiration
The dessert recipe was recently trialled on the specials menu at The Oyster Catcher and was a bit of a hit!
Beetroot tatin with goats cheese and balsamic glaze from the Adore Christmas ebook and it can be found here
A rather melted mincemeat and marzipan parfait…studio lights and all that with orange and cinnamon syrup
For now I’m sad to say that supper club is having a break, although I am still cooking private dinners at different locations and am available for private bookings. Don’t worry though, it’s not a permanent break…just to give me enough time to take a breather while I regroup, review where I’m going with business and work out our next move for 2014. Exciting ideas are flying about…collaborations, new venues and opportunities….all I can say is have a great Christmas and watch this space closely!