In the Howard Family, May is a month of celebrations from the 3rd until about the 28th! This year we should have been together for 7 birthdays and a couple of anniversaries too but with the world as it is all parties have been postponed, and any idea of family gatherings have gone out of the window (for now).
Read MoreBristol Food Union is a project that comes straight from the heart of the city of Bristol. This initiative originates within the industry that perhaps has been hit most by the Covid-19 crisis: the Food and Hospitality sector. I had the pleasure to talk with Tessa Lidstone, from BOX-E, who has been overseeing the provision for vulnerable young people.
Read MoreI find little else more comforting than homemade, fresh pesto. It goes with just about everything from your classic pesto pasta to hearty cheese on toast. I’ve even been known to add it to my mash.
Read MoreThe idea of facing quarantine, caused by a global pandemic, is a scary thing, especially if you don't know how long it will last. We are all watching the news with fear and anxiety, wishing that something good will come up
Read MoreOver 3.2 million people work in the hospitality industry alone. Nonetheless, there is a sweeping generalisation that the hospitality and retail industries are just one of life's stepping stones – a way to earn an extra bit of money.
Read MoreWhen I first decided to turn veggie, around 4 years ago, the supermarket offered very little in the way of alternatives. There was the classic yet bland bean burger, which usually tasted of blended peas and carrots, or the staple and trusty veggie sausage…
Read MoreBefore any starred or independent restaurants, and before whatever big food chain that provides convenient meals, in fact, markets have always been a way of rediscovering the pleasure of human interactions.
Read MoreThese three ingredient Oreo truffles are a real crowd pleaser - and you don’t need to tell anyone else that they’re actually ridiculously easy to make! Once you have made these once I would recommend trying different flavours and combinations because believe me, it won’t be the last time you make them.
Read MoreThis recipe takes a little more effort to make than your simple Victoria sponge, but believe me when I say it’s worth it. I got up at 7AM on my OWN birthday last year and had it for breakfast, which I plan to do again this year; a new tradition!
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