Month: August 2013

International Bacon Day Tomorrow! Book Bacon Masterclasses in Dublin & London to Celebrate

It is International Bacon Day tomorrow! On International Bacon Day last year, I was on the Theatre of Food stage at Electric Picnic teaching a Bacon Masterclass. Wot larks. This year I am back there again, and will be celebrating in the most bacontastic way possible, which I have yet to discover. There is always great food there, so I am sure I will be fine. What can you do? Any one of these :) Make one my my bacon jam recipes (the rest are saved for Project: BACON next February), and have it with your eggs on the morning. Blitz it fine and spread it thickly on your toast soldiers to dip into a quivering egg. Make my Bourbon Bacon Chocolate Truffles for afters. You really should. I don’t even need to explain why. Book a bacon masterclass in London! I have not had much time to promote them and have yet to set up the ticket system so, the deal is, in my new super swish school the classes are longer and include …

Feasting at Wilderness Part 2: Sunday Lunch at Hix

Back once more to Wilderness and the memory of one of the most fun and delicious Sunday lunches that I have had in a while. The scene is the Banqueting Tent once more, and the chef this time, Mark Hix. Solid English cooking, more live music, the sun, and a hangover that I needed to work my way out of. Standard for a festival, isn’t it? This was medicinal, and a reminder that I need to revisit his restaurants in London again (and try the ones that I have not yet been to). The food served was bright and vibrant, and how I love to eat. Big platters shared in the centre of the table and lots of everything. And who doesn’t love a roast chicken on a Sunday? The whipped broad beans were a revelation, but everything was good. As with the Polpo feast the night before this was generous and big. Wilderness know how to do food at a festival, I will be back next year. This post follows on from my first Wilderness …

Project: BACON on Kickstarter. Liftoff and Lessons Learned.

Project: BACON is go. I am so excited & relieved. It takes 2 weeks for the Kickstarter project to mature and funds to transfer (minus taxes and all that jazz), so I am using that time to plan, sketch budgets and figure out exactly what I can do. It has been quite an experience, good and bad (mainly good and very positive), and I thought that I would share with you some thoughts and some things that I learned as I know that you are curious and some of you are considering this as a route for your own publishing (and other) projects. Firstly, do use Kickstarter. I took a risk, I wasn’t sure how it would go, but I knew I wanted to be independent. For that to happen, I had to be prepared to fail. It was worth it. I have lots of plans for this project and this is only the start. I had sleepless nights, it didn’t help that I got really bad sunburn (the worst that I have ever had) …

Project: BACON is GO – thank you – but there is more that we can do!

So I hit 100% this morning, which is amazing. Not just that, it is a relief and it is so exciting. I can’t wait to get stuck in. Thanks for the support and joining me on this crazy little ride. I have been so touched by how brilliant people have been, the kind messages, tweets and emails that you have sent, and all that you have done to help me get my message out. I am not going to add stretch goals at this point, with 22 hours to go, but suffice to say that all extra pledged means an even better book with more illustrations and photographs. The writing stays the same but in an even shinier coat. I also have great plans for the Bacon Christmas & Halloween Boxes. I want to make them really special and a real treat for anyone who receives them. A flash of childhood through adult eyes, but more delicious. I already know the design but I need to get a designer to realise it fully and extra …

Project: BACON – 29 hours to go | 93% funded | So close

RIGHT. Right now there are probably two particular strains of reader: – excited ones that are hopeful / nervous about Project: BACON (you have been in touch, so I know :) – some who are so over Project: BACON (although I must say even my vegetarian and vegan readers have been terrifically supportive and helpful in spreading the word). The good news is there is only ONE DAY LEFT. One day! Not there yet, there is 7% left to go, just under £1,500 and only 30 hours to raise it. Normal service will resume soon. There won’t be much further mention of Project: BACON on here from the end of this week. After that all bacon communications will be filtered solely through The Bacon Post, a weekly missive for Kickstarter supporters with exclusive new recipes (you can get this by signing up to any reward level on Kickstarter, including just for The Bacon Post at £3). So quick recap – adopts cheerleading pose with pom poms (very sleepily). If you want Project: BACON as a …

Project: BACON – 54 hours to go – 22% to fund

*updated Monday am* SQUUEEE! Nearly there! And I should really be in bed as it is almost midnight on a Sunday and I have to hot foot it to a radio studio tomorrow in the very early morning, but I can’t let this slip at any point now. I have been so careful to be tender about this and not be in your face but this is the final push, and so here I am. I have to be. I am nearly there, but I still might not make it. If you want to see this book, if you want to cook from it, if you want to read it and try out those crazy bacon recipes (in the best possible way) you have 2 days to buy it or it just won’t happen. And I am not exaggerating at all. This has been a fantastically interesting process, and hopefully it is only the beginning. I am so glad I did it this way. I am really tired, bone tired if I am honest, but I …

Announcing Bacon Masterclasses for the Autumn: Book Now for Early Bird Rates

NEW BACON MASTERCLASSES FOR SEPTEMBER THROUGH TO DECEMBER New classes! Huzzah. A wonderful new cookery school in central London, Aveqia, has approached me to teach my Bacon Masterclasses there. The school is very central, based near Farringdon and is beautiful. The original school is in Sweden and the same elegant Scandinavian design has been used here, and as you would expect, it is a thoughtfully designed and very useful space. Those Swedes know what they are doing. On arrival there is a bar, before going to the teaching space with lots of room to cook and also to eat after. This is why I love it, the kitchen is large and spacious with lots of room and all the kit I could need, even a paco jet for making maple bacon, bourbon & vanilla ice cream. After we can all sit down at a large communal & very sociable space to eat and indulge in some bacon bloody marys. The classes will be hosted on Saturdays only, and I am expanding the class concept to …

Feasting at Wilderness Part 1: St John Breakfasts, Moro Afternoons & Polpo’s Venetian Banquet

Many years ago, pre blog, when I was just a normal mildly obsessive individual idling on the streets, I had three passions: food, travel & music. Other stuff too, of course but the core directions I would find myself moving in centred around those. I read more music blogs than food blogs when I first started (which seems bizarre I would agree) but I always loved live music, finding great new music to listen to, and this was the best place to do this. Even as my life became increasingly centred on food, I still went to music festivals and gigs and always, almost without fail, despaired at the food there. Bring on Wilderness, one of a new breed of festivals that takes food very seriously. Not just by inviting some of London’s best restaurants but also enabling them them to create sumptuous feasts. In the centre of the festival site, there is a large restaurant area with a banquet tent which hosted lunches and dinners from Ottolenghi, Polpo & Hix. Surrounding this was St John …

Project Bacon Update: 40% funded, 6 Days to Go & New Reward Level on Kickstarter

So, you are all keeping me waiting, right? Not kicking in until the very end because I don’t need you to? Well, I do. Project: BACON is only at 40% funded with 6 days to go. I have deliberately been very quiet about it as I didn’t want to annoy everyone. I was also quietly hoping that it might just happen, but that is not how life works. So, basically, here it is: I am not going to write this book unless it is supported on Kickstarter, so if you want it, get involved. All you need to do is buy the book upfront, in digital or hardback, you can now even get some bacon stuff posted to you (see below), and you can book a class for you and your friends, all on that fabulous Kickstarter space. I promise that the book will be awesome, I get giddy just thinking of jumping on that magical bacon brick road. I have an ace designer, editor and photographer just waiting for me to say that we …

Recipe: Corn, Ham & Tomato Fritters

Spending so much of the spring out of the country means that I have a lot of catching up to do, both with friends and with restaurants. Hello, London! Let us get reacquainted. I am BACK. I love the summer here and I love getting out and about and enjoying it. This is mainly enormous fun, but it has some down sides. The occasional hangover and the need for something soothing sometimes wakes me like a siren. You know how it is, especially in London. Have a great night, miss the last tube, struggle to get home, and wake up feeling fragile, but hopefully still a little giddy from all of the fun. I need some restorative food solutions for these situations, that I can balance out when feeling a little less frenetic later on (in the interest of feeling healthy and achieving my current aim, fitting into that favourite red vintage dress of mine). These fritters are one. This is not health food (of course not). At least not for the physical body. For the soul …