Showing posts with label event. Show all posts
Showing posts with label event. Show all posts

Friday, 10 December 2010

Chocolate Festival at London's Southbank Centre

If you didn't get to the Southbank today for The Chocolate Festival, never fear – it's still on tomorrow and Sunday from 11 am to 6 pm. The stalls are set up just outside the Royal Festival Hall and browsing is, of course, free!

If you can leave without spending anything, you're a stronger woman than me!

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The range is fabulous from many of the UK's top chocolatiers (Marc Demarquette, Damian Allsop, Chantal Coady's Rococo, Paul Wayne Gregory…) to Petra's wonderful ChocStar van (selling brownies and rich, warming hot chocolate, amongst other goodies) to Chocolate & Love (selling chocolate bars that are both ethical and the best in the world) to Chocolution's lots-of-fun chocolate-making kits (new and improved from when I last reviewed them) to chocolate-covered pretzels to stacks of cookies to fudge (and proper tablet) to top chocolate producers, Valrhona to Caffe Vergnano's Italian hot chocolate to London Meantime chocolate stout, winter time ale, IPA and more… and many other stall holders besides.

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Look out for:-

  • Marc Demarquette's Nutkeeper Caramels – his brand new chocolates which he describes as "hybrid praline caramels"
  • Damian Allsop's Clouds – infusions and fruit purees first made into foams and then dehydrated to create a light and crunchy filling
  • Rococo's organic white chocolate and cardamom chocolate bar and the darling chicchi di caffe which I mentioned in a recent post
  • Paul Wayne's Pure Indulgence range (the passion fruit is utterly delightful) and his salted caramel chocolate lollies (with a hint of popping candy)
  • Pick your own favourite from Chocolate & Love's fabulous selection featuring their own branded bars as well as Pacari, Amedei, Beschle, Friis-Holm…
  • Chocolution Mayan Magic kits are just ten pounds and include more content than before; a really great Christmas present for young and old chocolate lovers alike – see how I found them last year
  • Caffe Vergnano's hot chocolate has long been one of my favourites in London – it's very very rich and smooth; go into the nearby caffe to order it with thick cream on top or buy from their stall in the festival to enjoy it whilst walking around
  • Meantime Brewing Company selling a great range of their beers, brewed right here in London

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Many thanks to Yael Rose, festival organiser, for inviting me to the festival's launch presentation where I enjoyed talks and tastings by Damian Allsop, Marc Demarquette and Paul Wayne Gregory.

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Damian and one of his Cloud range

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Marc and one of his Nutkeeper range

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Paul, one of his lollipops and a passion fruit chocolate

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Sunday, 21 November 2010

A Rather Unusual Job Interview + Pear & Ginger Chutney Recipe

Green & Black's Head of Taste, Micah Carr-Hill, is looking for a Taste Assistant.

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The winning candidate will support Micah in the development of new Green & Black's products – sourcing ingredients from all around the world, working with marketing on the development of ideas, developing kitchen samples, scaling small trials to factory scale and even getting involved with technical and sales aspects.

For many food and chocolate lovers, if Micah's job is the best job in the world, this is a close second!

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To find just the right person, Micah isn't planning your normal run-of-the-mill interviews. Oh no! He's running a series of challenges designed to find a candidate with an excellent palate and the creativity to put it to good use.

To give his unorthodox interview challenges a road test, Green & Blacks got together with Miele and invited a group of bloggers to have a go at those same challenges.

And somehow, Green & Black's Community Manager, Gail Haslam, talked me into participating in the 15:15 challenge. We had £15 and 15 minutes with which to create a dish which showed our skills in balancing flavours. Eek!

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I nervously hauled my chosen ingredients to the Miele London showroom and, after a cup of restorative tea, quickly got stuck into the wonderful cocktails being made by Drinks Fusion.

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Before the cook-off we were welcomed by Micah and then enjoyed a talk by Frutarom's flavourist Matthew Stokes. It was fascinating to learn about the complexities of flavours in chocolate (and coffee too, actually) and to discuss the differences, pros and cons of natural versus artificial (synthetic) flavourings. During the talk, we were passed sniff sticks dipped into various flavourings including a rather disgusting butyric acid. Gag!

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All too soon it was time for the first round of 15:15 contestants to get cooking. I held my nerves together, despite some giggling visits from blogger friends and produced my very simple dish – four individual cheese toasts (Cheddar, Stilton, a goat's cheese log and Epoisses) served with a fresh pear and ginger chutney. (Scroll down for the chutney recipe; it's a good one so do make some yourself!)

It was all I could do to complete this in the time so I was blown away by the talent of my 4 fellow competitors when we took our finished plates to the judging station. I quickly stroked goodbye to the beautiful red kitchen aid that was the first prize!

Round two resulted in another 4 stunning efforts. Very impressive indeed!

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Once Micah had finished tasting, the rest of us dug in and tasted each dish.

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Three stood out for me: Luiz's quails cooked with chocolate, cinnamon, pistachio and rose, Simon's duck breast with a quince and red peppercorn sauce, cassoulet, green beans and edamane in a light basil emulsion and Meems' pasta dish featuring brown beech mushrooms, dashi, soy, mirin, salmon roe, shiso leaves and spring onions.

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Other challenges during the evening were the two taste tests – a cocktail one, where we had to guess the ingredients in two specially designed cocktails by by Drinks Fusion and a chocolate one, for which Micah created two different chocolate ganaches and asked us to identify the flavourings he'd added.

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The well-deserved winners were Jennifer (cocktail taste test), Meems (chocolate taste test) and Meems again for the 15:15 challenge. Her dish was a really clever and tasty balance of sweet, sour, salty, bitter and umami. I can't tell you how exciting it was to watch her teary emotions as she was announced as the winner of the cookery challenge. It was lovely!

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During the evening, we were also treated to some delicious sweet and savoury canapés, not to mention more cocktails! In fact, Pepe, the handsome barman, designed a cocktail especially for me featuring freshly squeezed clementine juice, double cream and crème de mure. Delicious!

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At the end of an already wonderful evening, we were also given gorgeous boxes full of Green & Blacks goodness to take home.

Many thanks to Green & Blacks for one of the best events and evenings I've attended for a long time and best of luck to Micah in his search for his new Taste Assistant!


Kavey's Pear & Ginger Chutney

Ingredients
2-3 Conference (or other hard) pears – peeled, cored and diced
1 small onion – peeled and finely diced
3-4 chunks of stem ginger (the kind one buys in syrup) – very finely chopped
100 ml cider vinegar
Approximately 6 tablespoons dark brown sugar (to taste)
2-3 tablespoons of ginger syrup (from the jar of stem ginger)
half teaspoon powdered all spice

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Method

  • Peel and dice the onion and throw into a pan with the cider vinegar.
  • As the onion is cooking, peel and dice the pear and add to the pan.
  • Next add the brown sugar, syrup from the stem ginger jar and the all spice and stir.
  • Continue to cook on a medium heat.
  • Lastly, finely chop the stem ginger pieces and add to the chutney.
  • In the challenge, I cooked the chutney for as long as I had available. However, when I made a second batch the next day, with my leftover ingredients, I gave it longer to cook – about 15 minutes after I'd added the last ingredients. Aim for soft onions but some bite left in the pears.
  • About 5 minutes before the chutney is finished, have a taste and adjust sugar and vinegar to achieve your preferred balance of sweet and tart. If you add more sugar, it will need those 5 minutes to dissolve and mix into the chutney.
  • When finished, serve as is or preserve in sterilised jam jars to mature further.

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I'm really, really happy with this chutney recipe. It's completely my own invention as I couldn't find any suitable recipes to use as a guideline. It seems that my growing love of preserving over the last 18 months has paid off as I think this chutney has a lovely balance of autumnal flavours. I hope you enjoy it too!

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Thursday, 11 November 2010

Remembrance Day

Those who cannot remember the past are condemned to repeat it

I have always had an interest in World War Two. Not a Boy's Own fascination with military manoeuvres, tanks and planes or playing soldiers, but from a historical, political and people perspective.

At school, history was one of my favourite subjects. I never much cared for learning about British monarchs – William the Conqueror, the Tudors and the Church of England, the Stuarts and the Parliamentarians (though I love the term "Roundheads") – but as soon as the subject turned to the 20th Century, and I could clearly trace a line between historical events and the current world, I perked up and paid attention.

Luckily both my school and sixth form chose modern history curriculums so history lessons were a pleasure.

I loved learning about how so many disparate happenings in different corners of the world were interconnected and how they shaped the current global balance of power, the development of current political systems, the values, belief systems and cultures of people in different parts of the world.

And I was sobered by the many stories of war and oppression and what men (as a species) can do to each other.

WW2 was of particular interest to me. Our closest family friends (adults and children both) were a Jewish family. The father had come to England as a very young boy when his father made the decision to abandon their lives in Germany, after his sister was attacked. Other family members chose to stay behind and suffered the consequences. How this came to happen was something I wanted to understand.

Anyone studying WW2 could not fail to be drawn into tale of the Battle of Britain and the role of the RAF.


The Battle of Britain

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The Battle of Britain is the name given to the air campaign waged by the German Luftwaffe (Air Force ) against Britain during the summer and autumn of 1940.

The name came from Winston Churchill's "finest hour" speech which he delivered to the House of Commons on 18 June 1940. He said:

"What General Weygand has called the Battle of France is over. I expect that the Battle of Britain is about to begin. Upon this battle depends the survival of Christian civilisation. Upon it depends our own British life, and the long continuity of our institutions and our Empire. The whole fury and might of the enemy must very soon be turned on us. Hitler knows that he will have to break us in this island or lose the war. If we can stand up to him, all Europe may be freed and the life of the world may move forward into broad, sunlit uplands."

Background

Towards the end of May, British, French and Belgian soldiers were evacuated from Dunkirk. Although it was hailed as a great success (and as an evacuation, it was certainly miraculous), it was, in the words of Churchill, "a colossal military disaster", with troops completely cut off by the German army during the Battle of Dunkirk. As well as loss of life, Allied troops had to abandon all heavy equipment and vehicles; 9 Allied destroyers were sunk and many more sustained heavy damage.

A few days later, the French Prime Minister, Reynaud, resigned and was succeeded by Marshal Philippe Pétain who immediately requested an armistice with Germany. Thus the Battle Of France was officially over on 22 June 1940 when the armistice was signed.

Hitler believed Britain would soon come to terms (negotiate peace) too and focused his attentions on planning an invasion of the Soviet Union. However, Winston Churchill had just become Prime Minister and flatly refused to consider an armistice with Hitler.

Hitler's military advisors told him that an invasion of Britain should only be contemplated as a last resort, and only then with full air superiority. The Royal Navy was in vastly better shape than the Kriegsmarine (Germany Navy) following the Norwegian Campaign and the continuing Battle of the Atlantic.

Nonetheless, in July, Hitler ordered his forces to create a plan for a land operation against England in mid-September. Part of these plans included the directive to bring about the preconditions that would make such a landing in England possible – an English air force weakened to the extent that it could no longer muster any real resistance to the German invasion.

For Hitler's invasion plan to succeed, the RAF had to be neutralised beforehand.

It starts

From July 1940 the Luftwaffe targeted shipping convoys in the Channel and coastal shipping centres.

A month later, the Luftwaffe shifted to attacking the RAF Fighter Command in an attempt to gain air superiority. Initially, the Germans bombed fighter airfields and then began to also target aircraft factories, though not very effectively – British fighter production continued at an increasing rate throughout the campaign.

In August, general industrial targets were also attacked and the use of night raids increased. Airfields were still key targets.

On the 24th of that month, following a raid on the Thames Haven oil refinery, some of the German bombers dropped bombs on residential areas in North and East London. The British retaliated with a bombing raid on Berlin the following night. The Luftwaffe high command were furious, and Hitler too. He demanded further attacks on major British cities, by day and by night.

Hitler hoped these terror bombing tactics would demoralise the British people.

The Blitz

The Blitz, as we called it in Britain, began on the evening of September 6th.

Although RAF and industrial targets were still attacked, the additional focus on major British cities reduced pressure on the RAF airfields. Of course, it resulted in a great many Civilian deaths and vast amounts of destruction of property.

The fortitude and resilience of Brits during the Blitz is a whole other topic; full of both harrowing and uplifting tales of courage and loss.

Incidentally, whilst Hitler certainly didn't come up with the tactic ascribed to Blitzkreig (lightning war) – finishing a war quickly and decisively by deployment of a fast and overwhelming military force – the term assumed significance through Nazi propaganda journalism from where it was quickly adopted by Allied journalists following the invasion of Poland in 1939.

The RAF

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On the 20 August 1940 Churchill made another speech to the House of Commons and the British people in which he said:

"The gratitude of every home in our Island, in our Empire, and indeed throughout the world, except in the abodes of the guilty, goes out to the British airmen who, undaunted by odds, unwearied in their constant challenge and mortal danger, are turning the tide of the World War by their prowess and by their devotion. Never in the field of human conflict was so much owed by so many to so few. All our hearts go out to the fighter pilots, whose brilliant actions we see with our own eyes day after day… "

To this day, "The Few" continues to be the nickname for the airmen of the British RAF who fought in the Battle of Britain.

These aircrews comprised not only Britons but many from Britain's former colonies, particularly New Zealand, Canada, Australia and South Africa, exiles from conquered allies including France, Poland, Czechoslovakia and Belgium and a handful of others too.

The RAF was founded in 1918, during the First World War, when the Royal Flying Corps and the Royal Naval Air Service were merged. Although it was relatively quiet during the inter-war years, it underwent rapid expansion prior to and during WW2. During the war, it's ranks were hugely bolstered by recruits into the RAF Volunteer Service.

Aircraft production kept pace with demand, despite the raids by German bombers.

Towards the start of the Battle of Britain, there were almost two RAF pilots in the RAF to each aircraft. But not all of these were fully trained fighter pilots. Fighter Command struggled to assign sufficient numbers of fighter pilots to each squadron to maintain operational strength in the face of casualties and allow for pilot rest, recovery and leave. Many pilots were also assigned to staff positions, since RAF policy insisted that only pilots could make staff and operational decisions.

Despite the lack of full training, the RAF aircrews went into battle against an enemy air force that was able to muster larger numbers of more experienced fighter pilots, many of whom had fought in the Spanish Civil War and were well trained in aerial gunnery and fighter combat tactics.

Grim determination and stamina won through. The Luftwaffe experienced a faster decline in operational strength, due to a lack of sufficient pilots, as the battle progressed than did the RAF.

In October, after a number of British victories in individual skirmishes in the skies, Hitler postponed the invasion until Spring 1941 and the regular bombings of Britain ended, though there were a limited number attacks after this time.

It's easy, reading this narration of events, to miss the personal stories of courage, determination, loss and sacrifice made by the men and women of the forces during the Battle of Britain and WW2 as a whole.

I urge you to do some reading on your own and learn about what it was like to live through such a time.


An Celebration on the 70th Anniversary of the Battle of Britain

A few weeks ago, I was invited to meet members of today's RAF at an event instigated by Henrietta Lovell of the Rare Tea Company and hosted by the Coach and Horses pub.

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The pub laid on some WW2-inspired food (including a marvellous rabbit pie).

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Henrietta provided tea and tea-based cocktails (and some wonderfully amusing posters). The tea in question was her specially blended Royal Air Force Tea, which she first created for Terry Clark, a veteran of the Battle of Britain.

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The Wolf Brewery provided beer brewed especially to commemorate the Battle of Britain. (Read Pete's review of the beer).

It was a lovely evening and gave us the opportunity to talk to men and women serving in the RAF today, though none of the veterans from the Battle of Britain were present on this occasion.

Henrietta is donating 10% from each sale of her Royal Air Force Tea to the RAF Association's Wings Appeal.

Wolf Brewery are donating 10 pence from each bottle of any of their 4 Battle of Britain Beers to the same association.


Remembrance Day: Commemoration & Thanks

I believe it's important to give thanks to all those, the many and the few, who sacrificed their lives for us during the wars (and to spare a thought for those who continue to do so through peaceful times and times of conflict).

You might think, hang on, your family didn't emigrate to Britain until the late 1960s! What do you need to be thankful for? But, of course, the nation we are today (and the region and world as a whole) owes a huge debt to those who fought back then. Because I am proud to be British, I am grateful to those who defended it then.

Join me in remembering and giving thanks.

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