Category Archives: Food/Drink

Food/Drink, Interview, Reviews

An Interview With Nirvana Brewery

It may be “dry” January but there is no need to forgo that pint of beer, lager or stout because the brewers at Nirvana Brewery believe that outstanding beer doesn’t need alcohol, that award winning flavour isn’t tied to ABV and that drinking with friends doesn’t have to mean a slow start the next day as you try to clear your thumping headache and feeling of nausea. Nirvana Brewery is Britain’s only dedicated low/no alcohol brewery – their beers are also low calorie, vegan , and have women at the helm! As I sup my chilled glass of the flagship lager, Bavarian Helles Lager, let me welcome onto the blog Becky Kean who runs this gem of a brewery … Hi Becky!

Hi! I’m Becky, the founder of Nirvana Brewery. We’re the UK’s only dedicated no-alcohol brewery, based in East London.

What inspired the launch of Nirvana Brewery in 2016?

We set out to brew really great alcohol-free beer when my dad gave up drinking. But I suppose the true inspiration began with our love of beer. As a family we loved sharing a beer together and enjoyed sampling beers from different craft breweries. When one of the family was no longer drinking it didn’t seem fair that they should be left out

I am really impressed that your brewery is Britain’s only dedicated low/no alcohol brewery.  And that the beers are low calorie and vegan ! I definitely like your flagship lager, Bavarian Helles Lager.  Which of your current drinks is your favourite?

Thanks! Our lager is our most popular beer and absolutely one of my all time favourites, but to be honest my beer of choice changes all the time. At the moment I’m really enjoying drinking the stout; the chocolatey, roasted flavours go down really well in the winter months.

Which drinks would you say are best sellers amongst your customers?

Well as I said our lager is definitely the best selling beer in the range. Lager is generally the most popular style of beer in general, but from a brewing perspective its one of the hardest beers to get right, especially when brewing alcohol-free. The fact that we’ve managed to brew a 0.3% lager that tastes just like a full strength beer, whilst also having the same clean taste and complex flavours of a craft lager I think is why people really love it. That being said our Classic IPA and Hoppy Pale Ale are a close second! They are really refreshing, modern hoppy ales that have all those delicious fruity and tropical hop flavours that most beer lovers look for in a craft beer.

Is it difficult to put together suitable “recipes” for your craft beers that live up to your ethos?  Where do you get your flavour inspirations from?

It is super difficult to brew beers under 0.5% alcohol, let alone keeping them within our remit of healthy, natural and vegan. But we’ve spent quite a few years tweaking and developing our methods and recipes and now I’d say we have that bit down pretty well. So creating new recipes is fairly straight forward and a lot of fun! Our last project was brewed with the help of our social media followers who put forward their suggestions of their ‘Heaven’ flavour and their ‘Hell’ flavour. Our brewer picked her favourites from the responses and we’ve now got a Heavenly Orange and Thyme Sour, vs our Hell-ish Jalapeño lager!

Traditionally beer contains quite a bit of alcohol and calories; so how have you managed to brew craft beer without the deadly calories and alcohol … do you follow a different process than other breweries?

Good question! For the most part our process looks exactly the same as you would see in any other craft brewery. The difference in our brewing is all in the fermentation; we have to control the fermentability of the beer by using different temperatures, yeast strains and less fermentable sugars. We do use less malt which is the base of the alcohol-forming sugars, hence why there are fewer calories in our beers. Ultimately there is less sugar for the yeast to ferment, which results in fewer calories.

As you are based in the UK, are your beers available to purchase worldwide?

Yes we have a growing export business which we are very excited about. Our beers are sold throughout Asia and the Middle East as well as in Canada, and as far as Australia!

What do you enjoy most about running a brewery? 

I love working in the drinks industry, its a really fun industry to work in. You get to be out there in the city, meeting with pubs and restaurant owners and see the interesting things happening in hospitality. But I also enjoy the physical nature of producing something tangible from fresh ingredients, and something that I can physically open and enjoy at the end (or middle!) of the day. Most of all though I love working with our amazing Nirvana team. We are close-knit team and I think we have a really nice culture here.

Personal now – what outfits and shoes would you normally be found wearing?

Well, as a brewery owner I would look totally out of place in anything too formal! So mostly I’m found in jeans and trainers, and sporting my branded Nirvana T-shirt and hoody. In my spare time it’s not too different, perhaps with a nice shirt instead of a hoody!

Do you have any favourite shops or online sites?

I suppose my favourite place to shop would have to be farm shops or foodie markets. I take so much delight in discovering interesting and different food and drink producers, I’m always looking for something new to try! When it comes to clothes shopping preference, I would have to say sites like Vinted as I’m trying to declutter and stop filling my wardrobe with ‘new’ stuff!

What’s next on your clothes/shoe wish list?

My weakness is probably trainers. I can never have enough! I wear them all the time so each new pair seems to be worn out within 6 months. I also seem to need a different pair of trainers for work, running, gym etc. so I can never have enough. At the moment the next item on the wish list would probably be a new pair of running trainers for when the sunny weather starts again (I already have my winter running shoes sorted).  😉

Boots or Shoes?

Shoes because they are more flexible and versatile!

For Pinning Later

Links you would like to share e.g. website/facebook/twitter/ instagram etc so that readers can find out more about Nirvana Brewery.

Yes, you can check us out on any of the channels below:

nirvanabrewery.com

facebook.com/nirvanabeerco

instagram.com/nirvanabeerco

twitter.com/nirvanabeerco

Also find us on Ocado or Amazon!

Thank you for chatting to us today Becky. I love the Bavarian Lager – very refreshing and it tastes of lager!!! 😊 I haven’t yet sampled the Pale Ale or Stout but I will do so.

Linda x

All photographs have been published with kind permission of Nirvana Brewery ( apart from Pinterest photo – by Linda Hobden)

DISCLAIMER ALERT:

My thanks goes to Nirvana Brewery for the mixed case of beer for me to review for the purpose of this post however all opinions expressed are 100% mine

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Eco Friendly, Food/Drink, Interview

Spotlight On Seasonal Eating

Ever wondered why eating local produce when in season is better for you healthwise, better experience for your tastebuds, better for your wallet and better for the environment? Holly and Toby, founders & chefs at the Kindling Restaurant in Brighton, whose menus and dishes are inspired by nature and the changing seasons, were kind enough to explain everything you need to know about seasonal eating …. and we talked about footwear too, of course! Welcome Holly & Toby…

Hello. We are Holly Taylor and Toby Geneen, best friends, business partners and co-head chefs at Kindling restaurant in Brighton. We met working in London and have worked together on and off for nearly nine years now. 

As founders & Head Chefs of the Kindling Restaurant in Brighton, how important is it to you that your menu is dictated by nature and that the seasons inspire the dishes that you create?

It’s the absolute heart of our concept. We are in a constant dialogue with our suppliers to find out when things are going in or out of season so we can adapt our dishes to showcase the very best of local produce 

What is meant by seasonality?

For us it means creating dishes around produce that is growing naturally in our locality at any given time of year. We complement this with ingredients we have preserved from other seasons so that we always have a variety of tastes, colour and textures. 

Photo Credit: Jo Hunt, Restaurants Brighton

What do you feel are the main benefits to follow a seasonal based diet?

Produce that’s grown locally and picked when ripe tastes better, is usually less expensive and higher in micronutrients. For example, British asparagus will hands-down beat imported asparagus for flavour and texture every time. 

I love that the seasons inspire your dishes – what are the popular dishes for each season? 

Our smoked tomato dish is always a winner on the summer menu. Cuttlefish stew which is only in season for 6-8 weeks is very popular in May. In the winter, the locally shot venison is a favourite. Dishes always change a bit from one year to the next because we are constantly innovating and improving things. 

Photo Credit: Jo Hunt, Restaurants Brighton

What is your favourite season, especially where food is concerned? What dishes do you personally enjoy making/ and or eating? 

We love them all for different reasons but we definitely get most excited about spring. We’re big fans of wild garlic, asparagus and elderflower. 

So … let’s play the name game … why did you  choose the name “Kindling” for your restaurant and the distinctive logo? Were there any other contenders? 

We cook the majority of our food over a fire which is the heart of our open kitchen, so it seemed natural to have a name that was connected to this. We had plenty of terrible ideas early on but eventually Kindling seemed like the right fit. The logo is a design based on combining the alchemical symbols for land, sea and fire. We wanted to embrace the three elements that are core to our cooking and Brighton location – food from the local land and sea, cooked over fire. 

Have you always wanted a career in the food industry or growing up, did you have other ambitions?

Holly – I wanted to be a chef when I was a kid but I was also pretty academic so I ended up doing university and some other things before eventually taking the plunge. Now I can’t imagine doing anything else!

Toby – As a kid I wanted to be a Professional Snowboarder / Rockstar / Sculptor / Astronaut / Barrister. I studied Design at University. I’m a Chef. I think my kid self would be at least somewhat proud. 

Personal now – outside of cheffing, what outfits and shoes would you normally be found wearing?

Toby – Adidas Superstars or Gazelles, or Nike Airmaxtrainers. Howies organic jeans and an extra large white t-shirt. 

Holly – also Adidas trainers, bootcut jeans and an oversize hoodie.

Do you have any favourite shops or online sites?

Brocery store, they make the best massive hoodies 

Carhartt 

Adidas 

Volcom

Paul Smith

What’s next on your clothes/shoe wish list?

Toby – new pair of superstars 

Holly – new pair of tall knee-high boots 

Boots or Shoes?

Holly – boots for comfort, I’m already tall so heels aren’t really my thing. Or just good trainers. 

Toby – shoes, they’re more comfortable. 

Links you would like to share e.g. website/facebook/twitter/ instagram etc so that readers can find out more about Kindling Restaurant.

For pinning later

www.kindlingrestaurant.com 

IG @kindlingrestaurant 

FB @kindlingbrighton 

All photographs have been published with kind permission of Holly & Toby (Kindling Restaurant, Brighton)

Photo Credits: Kindling Restaurant; Jo Hunt, Restaurants Brighton @JoHuntPhotography

Linda x

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Food/Drink, Interview, Life Issues/ Motivational Posts

An Interview With The Mindful Baker

Do you find baking or cooking in general therapeutic? Did you find solace in baking during the covid lockdown periods? Then you will be interested in my guest this week – Tim Leach is The Mindful Baker and his company teaches mindfulness through the art of baking! Yes, that’s what I said – he teaches meditation techniques as well as how to bake artisan sourdough bread and pizza. Hi Tim and welcome!

Hi! I’m Tim Leach and I am a mindful baker. I teach people life skills through the art of baking by utilising the process of baking sourdough with mindfulness.

What made you decide to launch “The Mindful Baker”?

I  had decided to get into mindfulness and consequently qualified as a teacher in order to spread the word of it but I found that people, in general, unless they specifically want to learn about it,  don’t have much interest in just learning about mindfulness because they assume it’s very wishy washy and don’t want to get bogged down by meditating and breathing in sweet nothings, so don’t really want to get know much about it. It’s not at all like that but that’s certainly what I used to think so I don’t blame anyone else for thinking the same way. Anyway, a few years ago I had a Christmas party and my cousin brought along a loaf of sourdough. I was delighted to not be given a bottle of cheap wine and said that I would love to learn how to bake it. I eventually learned and then saw a correlation between baking sourdough and mindfulness. It wasn’t an instant thing but over time I developed it into a class and then started giving free classes to neighbours when I lived in London. It grew from there. 

Talk me through a typical workshop – what would I expect?

There are a set number of stages that need to be carried out to create a loaf of sourdough, and in between each one, which I call ‘down time’ I explain the correlations between what is happening to the bread and how by following a similar method within your own life, you can start to see it making a difference. I also use these times to explain the concept of mindfulness, give techniques to help people integrate it into their lives; along with my life story and case studies, all the while making it easier for them to understand through the tangible process of baking. 

What level of cookery skill would you need to attend a workshop?

None at all, I teach total beginners to pros who want to learn about mindfulness.

What is it about your job as the Mindful Baker do you enjoy or gives you the most satisfaction? The downside?

I love seeing people’s joy when they create bread. I love seeing the ‘aha’ moments in people’s eyes when I explain how something so simple could revolutionise their lives. I love hearing their life stories and I love explaining how I got into it and the shit I went through before being where I am now. The downside is the process of finding new clients which will hopefully get easier over time.

You also hold pizza parties for children. What are the most popular toppings? Do you have a favourite topping?

Kids love pineapple which I do not agree with because pineapple is a sweet fruit which doesn’t belong on a pizza. Once they get over their weird topping ideas they generally love simple margaritas. Kids are easy to please with pizza. My favourite toppings would be chorizo and silly hot chilli, which my wife does not agree with but I love it.

Growing up, did you always want a  “People related” career or be a chef or did you want to pursue a completely different direction?

Yes, completely different. I studied Law at university and was going to become a city lawyer. After university I did a ski season before hitting the city and becoming, my then idea, rich and happy. Half way through the season, though, I skied off a cliff and tore my cruciate ligament, broke my back and my neck, shattered my ankle and hit my head so hard I was induced into a coma for 3 weeks. The recovery was very long and arduous which culminated in me hitting my lowest ever point where I was left with the decision to either let it cripple me or to rise above it. I obviously chose to rise above it and after many years of trial and error, I am finally where I want to be. I have since written a book about my life and how I managed to get myself back on track, up until I became the Mindful Baker, which is called ‘Timinology’. 

I know you are passionate about your baking – what is your favourite creation to make?

I actually made my first ever wedding cake the other day after someone messaged me to ask whether I, being a mindful baker, make them. I told her that I didn’t but I’d happily give it a go. She agreed and her wedding is today. Her reaction when she saw the cake was amazement – as was mine. I probably won’t continue with wedding cakes but my cooking love is for bbqing. I love sourcing the best meats and the best vegetables and then creating magic. Not forgetting my trusted sourdough bread to go with it.

Sometimes a recipe doesn’t go to plan – I made a cardamom cake that took me about 3 goes from scratch before it turned out perfect ! Have you tried to bake or cook anything that just didn’t go your way or that you avoid cooking?

The only issue I’ve ever had was with the wedding cake. I had to bake 6 different cakes of different sizes in order to make the tiers – the first one was fine and then the second one just completely deflated and then split apart leaking a load of uncooked cake mixture everywhere. It was very demoralizing but it actually turned out to be a blessing in disguise because it made me vigilantly keep checking the cooking times of every cake after that and making sure they were perfect before allowing them to rest. A technique that I would have garnered from my mindful baking classes which otherwise would have seen me throwing it away and quitting; lucky I didn’t do that.  

Personal now – what outfits and shoes would you normally be found wearing?

Before I set up the mindful baker I launched another company designing (telling someone what I wanted ) and manufacturing shirts. They were for men and women and were city/casual shirts – something you can wear to the office or just in the countryside. Anyway, I have a lot of shirts now so you will very rarely not see me wearing one of my own shirts. I then normally wear them with jeans, a jumper, a gilet (when it’s cold) and my trusted RM Williams riding boots. 

Do you have any favourite shops or online sites?

I hate shopping – my wife knows what I wear so when she thinks I need something new she orders it for me online. I hate any sort of label so if it’s labelled I won’t wear it. Nobody knows what RM WIlliams is (unless you’re in Australia) and it’s also of incredible quality so my last pair lasted me 15 years.

What’s next on your clothes/shoe wish list?

No more shoes for 10 years or so (unless they’re running shoes as I am an avid runner of which I only buy a brand (again noone has ever heard of) called HOKA, which I only wear because I wasn’t able to run for 10 years after the accident until I found these shoes which transformed my life)

Boots or Shoes?

Boots because that is what my RM Williams are and they will last a long time.

For Pinning Later

Links you would like to share e.g. website/facebook etc.

www.themindfulbaker.com  

facebook.com/timthemindfulbaker.

youtube tim – the mindful baker.

Instagram @tim_themindfulbaker

Here is a link for people to buy my book if they want to…. https://www.themindfulbaker.com/shop  

Thank you very much for chatting with us today Tim! What a fun business!

Linda x

All photographs have been published with kind permission from Tim (The Mindful Baker) apart from the Pinterest photo which is by Linda Hobden.


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Food/Drink, Health/Fitness/Sport, Interview

Interview: Food Addiction Coach, Dr Bunmi Aboaba

There is strong medical research and evidence that certain foods, along with other factors, can trigger Food Addiction. My guest, Dr Bunmi Aboaba is a Food Addiction coach and her work covers a full spectrum of food addictions including overeating, compulsive eating and emotional eating. I caught up with the lovely doctor recently to find out more about food addiction and how she helps people to build a healthy relationship with food. Hi Bunmi!

Hello! My name is Dr Bunmi Aboaba. I help men and women overhaul their unhealthy relationship with food, reach their goal weight and improve their mental wellbeing through a compassionate, holistic and non-diet approach

  • What made you decide to launch your career as a food addiction coach?

I had my own struggles with food; bulimia when I was in my teens, then I switched to alcohol and then, in recovery from alcohol addiction, straight back to food. My eating was out of control and particularly with foods that were unhealthy: pizza, cake, fried chicken that kind of thing. It was ferocious and, in many ways, worse than the alcohol addiction. It came with a lot of guilt and shame and feelings of failure. I knew it was an addiction because I had the same feelings of obsession around food as I had with alcohol. Cravings, denial, compulsion and withdrawal were all the same.  

  • What sort of food problems do people come to you for help? 

There is a lot of stress eating at the moment. Food has become a primary coping mechanism for many, meaning binge eating and food addiction. People are experiencing feelings of unmanageability around food, feeling anxious if they don’t binge and guilty when the binge has finished. This all can impact daily life, relationships and mental health, where many report lower self-esteem and self-worth and poor body image. The list goes on.

  • For helping clients achieve a healthy relationship with food, what approach(es) do you tend to use?

The R4 method is a simple and effective road map that will steer the client in the direction of healthy eating, that is not a diet and doesn’t need willpower.

The steps taken along the way looks at the root cause of our food issues –  which is R1. R2 is reframing a person’s beliefs and attitudes around themselves and also the food. R3 is building the resilience needed to diminish cravings and R4 is pulling it all together with a nutritious food plan which is not restrictive but nutritious and filling; along with lots of kindness, compassion and support along the way.

It is not a linear process, its constantly in flow but it a framework that allows the person to feel a sense of safety in the process.

  • As you have had many years experience in this field, what is it about your job do you enjoy or gives you the most satisfaction? The downside?

I love the wide eyes when I explain what they are struggling with and the realisation that they are not lazy or greedy or lacking in willpower. They have a disease and it’s called food addiction. Once the client gets this it’s like an epiphany or them and they are ready and willing to start the process. 

Also, I love how they start to find themselves and get to know who they are, what makes them tick, what they want and don’t want in their lives. I suppose that’s empowerment at work.  Seeing them blossom, increase in confidence, and every aspect of their lives starting to improve.

The weight loss is kind of a by-product of the process, That we get to realise it’s a “Me” problem and not a weight problem.

© LindaHobden
  • Do you offer one to one coaching or do you operate online?

I offer one-to-one, as well as group coaching and it’s all online which suits many.

  • Growing up, did you always want a medical career, or did you want to pursue a completely different direction?

I wanted to be a criminal lawyer but my Father said no. Back in the day there weren’t really any black lawyers and my Dad wanted me to do medicine, where I stood a better chance of gaining positions. I grumbled at the time but looking back he was right and I am deeply grateful for his guidance. It stood me in good stead.

  • You are creator of the The R4 Method – a Food Addiction Certification. Who would benefit from the certification and what does the R4 Method cover? 

It benefits any health and wellness professional wanting to help any of their clients with issues around the relationship with food. It’s also good for people who may want to help family members or friends.

  • As you are based in the UK, are your services available just for UK or is it also available worldwide?

I am based in London but work worldwide.

  • Personal now – what outfits and shoes would you normally be found wearing?

Oh Goodness! Since the pandemic, my style has gone to pot. I need a stylist to revamp/resurrect me!

To go out, jeans, boho shirts, leather /suede jackets – I usually shop in Selfridges. I used to be a converse fan until my knee operation and now I’m into Fitflop, which are stylish and great for comfort walking.

Do you have any favourite shops or online sites?

Yes, Fitflop, Selfridges, Asos, ME+EM, Om & Ah, AllSaints , Sweaty Betty, Moncler.

  • What’s next on your clothes/shoe wish list?

Khaki leather biker jacket; Misty lounge set

Boots or Shoes?

BOOTS BOOTS BOOTS – all the way

For Pinning Later .

Links you would like to share e.g. website/facebook etc

Web: www.thefoodaddictioncoach.co.uk

LinkedIn: https://www.linkedin.com/in/bunmiaboaba/

Facebook: https://www.facebook.com/thefoodaddictioncoach/

Twitter: @FoodAddicti2  

Instagram @thefoodaddictioncoach

Great to talk to you Bunmi and I am so pleased that you love a leather biker jacket and boots! You rock!

Linda x

All photographs have been published with kind permission from Dr Bunmi Aboaba (apart from the header pic, pin photo & the cheese platter photo – © LindaHobden)

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Food/Drink, Interview

An Interview With Njori

I’m talking about cooking utensils this week – namely the Njori Tempo, the first pack-away smart induction cooker. The Njori Tempo is the brainchild of Jack Raison and Nick Orme. The Njori brand designs and develops innovative kitchenware and its prestigious clients include TV chef Jamie Oliver. I caught up with co founder Jack Raison to find out more about his products and cooking passions … Hi Jack, welcome 😊

Hello, my name is Jack Raison and I’m one of the founders of Njori.

What inspired the setting up of your brand Njori and the introduction of the first pack -away smart cooker?

Nick (the other co-founder) and I are both design engineers and have been working together, designing/making products for other people for years. During this time, we obsessively talked about food and cooking and came up with a few concepts and business ideas together. When we first came up with the idea for the Tempo, we both agreed that if it existed, we both would have bought one already.

What are the attributes of the Njori Tempo?

The Tempo is a versatile precision induction cooker. We wanted to create a device that gives people accurate control over the exact temperature they are cooking at to help refine recipes and perfect their technique. We found that the sensors and systems required for this can easily be applied to a whole range of different techniques, so it can also be used as:

An exact pan temperature regulated cooking surface,

A water circulated sous vide cooker,

A temperature regulated deep fryer,

A slow cooker with the option of using an external temperature probe to monitor internal temperatures of what you are cooking,

It has built in scales so you can measure your ingredients straight into the pot,

The scale functionality can also be used to ‘reduce by weight’ for exact reductions.

Have you got a favourite recipe/food that you would highly recommend making using the Njori Tempo?

Fried chicken has always been a passion of ours. We’ve spent years perfecting a sous vide fried chicken recipe which is incredible. The Tempo obviously has you covered on the sous vide front, but also the exact control over the oil temperature is ideal for really perfecting your technique. With most deep fryers, the temperature of the oil isn’t very accurate and drops a lot when cold food is added. The Tempo counters this change and brings it back to temperature straight away.

What are the benefits of using the Njori Tempo as opposed to using conventional cooking facilities or camping stoves?

Conventional cookers are normally set to 9 different levels and are basically just ‘power output’ levels. This means that whatever level you set it to, a pan will get hotter and hotter over time. It’s up to you to be able to tell when our pan is at the right temperature for what you’re cooking and to keep it at the right temperature while it’s in use, often resulting in burnt food. The Tempo can be set to an exact temperature, so no matter what you’re doing, you know the pan temperature is what it’s supposed to be. This is especially important for more adventurous things like sugar work, tempering chocolate, sauce making, etc.

As you are based in the UK, is the Njori Tempo available to purchase internationally?

Yep. We’ve recently closed a Kickstarter campaign in which we had backers from many different countries ordering them. We have developed two different power systems to work on the different international voltages.

What are the dos and don’ts when it comes to caring for your Njori Tempo?

Nothing that isn’t quite obvious. The nature of induction cooking and the smart systems make it a very safe device. It’s obviously an electrical device, so I guess the only ‘don’t’ is don’t put it in the dishwasher.

Have you always wanted to design innovative kitchenware or did your career aspirations lie elsewhere?

Generally, yes. We’ve more recently been making all sorts of random things for other people, but we both started out designing for clients like Joseph Joseph and Jamie Oliver. It hasn’t been that intentional, but we both always end up working on kitchenware.

Hypothetically speaking, if you could create your ideal 3 course meal what would you cook & eat?

That’s a big question, and the answer would probably change from day-to-day. Right now, I’d say sous vide and grilled spanish style pulpo (octopus), then our signature sous vide fried chicken, and for dessert – I would probably just have more chicken.

Personal now – what outfits and shoes would you normally be found wearing?

I’m quite into overshirts at the moment. And I recently got a pair of Adidas Ultraboost 20’s, which I love. They are so comfortable I barely take them off.

Do you have any favourite shops or online sites?

Er, not really. I recently found Everpress which is a great website for people to sell their own t-shirt designs. It’s almost like crowdfunding for t-shirts.

What’s next on your clothes/shoe wish list?

More ultraboosts!

Boots or Shoes?

I do love a good boot, but they are harder to find the perfect one, and are pretty seasonal, so I guess I’m a shoe guy!

For Pinning Later

Links you would like to share e.g. website/facebook/twitter etc so that readers can find out more about Njori Tempo

www.kickstarter.com/projects/njori/njori-tempo-the-smart-cooker-for-adventurous-chefs

njori.com

.instagram.com/njoricooking

Thanks for the chat, Jack. I think the Njori Tempo looks super cool yet practical.

Linda x

All photographs have been published with kind permission of Jack Raison & Nick Orme.

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Food/Drink, Interview

An Interview With Nasslor Health Drinks

Have you ever been foraging? Picking wild berries, snuffling out truffles, scouting the coastline for seaweed … what about nettles? According to Roy Lamb, co founder of Nasslor Health Drinks, nettles are a superfood and he should know being a pharmacist by trade and having a great grandfather who was a Welsh herbalist who used to forage for nettles to make a “cure all drink”. Roy is like a walking “nettles” encyclopaedia so I caught up with him recently to find out more! Hi Roy & welcome..

Hi, my name is Roy Lamb and along with Nasir Isaji we are the co- founders of UK-based Nasslor Health drinks Ltd makers of the Emunity drink range. 

We are both pharmacists with a passion for helping people stay healthy and we want to let the world know about the benefits of nettle – the forgotten herb.

What inspired the development of your health drink, Emunity?

In 2016, my Locum company was engaged to help support professional services to the pharmacist manager at Thornton Health Centre on the Fylde coast . This is where Nas and I began working together and,over lunch one day, we were discussing the health benefits of herbal teas .

I told Nas about Moses Bellis my great grandfather who was a herbalist that foraged for nettles to make his famous “nettle cure-all tea”. 

The trouble was my grandmother said that she had to put 2 spoons of honey with it to make it palatable.

Our light bulb moment was to decide to create a great tasting, refreshing nettle drink blended with fruits and English garden herbs in a still spring water all in a ready-to-drink slim can.

We wanted it to be 100% natural with no artificial ingredients, low in calories and suitable for vegans and vegetarians.

Emunity comes in two varieties – Gooseberry and Wild Strawberry. Which variety is the most popular?

In terms of sales, the varieties are equal at moment as buyers are trying both!

On a more personal level, I love to drink the Nettle Dandelion Gooseberry Rosemary and Thyme combo as it gives me a mental lift and leaves me refreshed and invigorated.

Nasir loves the Nettle Chamomile Wild Strawberry Meadowsweet and Cucumber combo in the evening when he gets home from a long day at the surgery as he finds the drink refreshing and helps him to unwind and relax.

What are the main benefits attributed to nettles? 

Nettle contains a significant concentration of biologically active compounds particularly carotenoids and polyphenols that benefit the body. It is known to lower blood pressure due to its mild diuretic action. Clinical studies in Iran have found a mild lowering effect on blood sugars when nettle is administered in trials. Nettle also reduces the effects of skin photoaging and has been shown to be able to boost the immune system.

Nettle has antibacterial properties and has been trialled in animal feeds to various species to improve the welfare of the animals. And nettle helps fight the symptoms of hay fever.

Nettles are known as a “superfood” – is it possible to forage for wild nettle leaves? Any tips?

Nettles grow abundantly in all types of soil and hence they appear in every garden, hedgerow and woodland in the UK.

A ready supply of nettles for foraging is, therefore, in easy reach for most people. However, always wear thick gloves to protect your skin from potential stings from the leaves. To remove the stings from your gathered nettles the easiest and quickest way is to drop them into a large pan of boiling salted water for 5 minutes. To retain the bright green colour plunge your boiled nettles into a bowl of ice water then leave them to drain and dry. The nettles can be safely frozen after this process or left to completely dry out. When using dried nettle, steep in water to rehydrate before adding to your recipes.

Have you got any favourite drink or food recipes that contain nettles? 

There are various recipes are readily available on the internet such as: Nettle pesto, nettle soup, nettle spanakopita, nettle and blue cheese rarebit.

There are also nettle infusions – dried nettles can be easily made into tea. Chop your nettles finely, add boiling water, leave for 5 minutes and strain. Unfortunately, nettle tea on its own isn’t delicious despite the health benefits. Instead try a ready-prepared infusion such as Emunity.

As you are currently based in the UK, is “Emunity” available to purchase worldwide? 

Emunity can be purchased direct from our website at Emunity.co.uk or from specialist health food wholesalers (list provided on website and social media). It’s currently only available in the UK.

Is Emunity suitable for everyone ( eg vegan, gluten free, sugar content etc) or are there any exceptions/recommendations? 

Emunity is suitable for vegans and vegetarians and is gluten-free. The total fructose content per 100g serving is 11.2 grams, so it is low in sugar.

Personal now – what outfits and shoes would you normally be found wearing?

Clark’s shoes  – I may need therapy as I now have over 40 pairs!

Next and M&S suits – I’m too embarrassed to say how many .


Do you have any favourite shops or online sites? 

Cheshire Oaks outlet and Next online.

What’s next on your clothes/shoe wish list?

UGG slippers. 

Boots or Shoes? 

Shoes for work, boots for gardening and rambling andtrainers for sports and play!

For Pinning Later

Links you would like to share e.g.website/facebook/twitter/ instagram etc so that readers can find out more about Emunity

Website and shop: https://emunity.co.uk

Twitter: https://twitter.com/emunitydrinks

Instagram: @emunitydrinks

Facebook: ‘Emunity Drinks’ – https://www.facebook.com/Emunity-Drinks-101222345096132/

Wow, I’ll treat the humble nettle with more respect next time….

Linda x

All photographs have been published with kind permission of Nasslor Health Drinks

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Eco Friendly, Food/Drink, Reviews

Review: Sfizzio Tea Infusers

DISCLAIMER ALERT: The Sfizzio Tea Infusers have been supplied by Sfizzio for the purpose of this review however all opinions expressed are 100% mine.

I love a cup of tea. I love a mug of tea. Breakfast tea with milk, whatever time of the day. I don’t mind an Earl Grey or an iced tea too on occasions. Flavoured teas are not my “cup of tea”though. Whatever your brew of choice, a good cup of tea is of paramount importance . I was therefore thrilled to receive a set of 3 cute Daisy Tea Infusers from Sfizzio to review… a teaholic’s dream review job!

THE BRAND

Sfizzio is a London based company that sells its tea infusers via Amazon (both in the USA & UK). The name Sfizzio was inspired by the Italian word which means whimsical or for fun. These tea infusers are definitely cute and add a fun look to your kitchen shelf as well as being practical too.

THE PRODUCT

The tea infusers come as a set of 3 Daisy tea infusers each with its own flower pot drip tray. The brightly coloured petals serve as a stirring spoon, and can hook onto the rim of your cup while the tea leaves are steeping. The small holes on top of the stem allow full immersion. The specially designed bulb is ideal for medium to large leaf teas, preventing unwanted tea leaves from seeping into your cup but allowing the tea to infuse.

THE TEA TEST

The tea infusers are made from BPA-free silicone and the bulb was extremely easy to fill with the loose tea. I filled the bulb up to the brim with loose tea and fixed the stem on. I hooked the tea infuser onto my cup’s rim and poured in my boiling water. I used the infuser to stir the water allowing the tea to brew. Very quick and easy.

THE CLEANING TEST

Cleaning used tea leaves out tea strainers/tea infusers isn’t a pleasant job at the best of times. I compared cleaning the Sfizzio tea infuser with cleaning a rigid metal tea strainer:

(a) emptying the used tea leaves into the food recycle caddy. With the metal strainer, it was a couple of taps on the edge of the food bin and the bulk of the tea leaves went into the bin. With Sfizzio, the flexible silicone means that you can turn it inside out – all the tea leaves went …. in the caddy, on the floor, up the walls ….. oops!
(b) Putting the infusers into a washing up bowl of hot soapy water to clean, the metal strainer took a bit of time as stray tea leaves were stuck onto the wire edges; the Sfizzio tea infuser cleaned, no problem. The Sfizzio tea infusers are also said to be dishwasher safe although I haven’t tested them in the dishwasher.

ECO FRIENDLY MERITS

There are a few eco benefits of using Sfizzio tea infusers :

  • The tea infusers are reusable.
  • Many teabags contain microplastics which are not present in loose leaf tea.
  • Sfizzio tea infusers are made from BPA -free silicone.

CONCLUSION

My previous experiences in making tea from tea leaves in a cup using a metal infuser left a lot to be desired so I was very impressed that (a) although I had almost overfilled the bulb not one tea leaf escaped into my cup; (b) the flower pot drip tray proved very useful; and (c) a decent cup of tea was made in a teacup rather than via a teapot with the minimum of fuss.

Sfizzio Tea Infusers are available from both Amazon UK & Amazon US.

https://www.amazon.co.uk/dp/B07YHXLWJL?ref=myi_title_dp

https://www.Amazon.com/dp/B07YHXLWJL?ref=myi_title_dp

For Pinning Later

My thanks to Sfizzio for the cute tea infusers.

Linda x

Photographs are by Linda Hobden.

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Food/Drink, Health/Fitness/Sport, Interview

Spotlight On FYX

FYX is a delicious new collagen infused spring water drink – one designed for giving a beauty boost ; the other a general body boost. A healthy way to be healthy and hydrated! I was fortunate to interview founders Theresa and Andy about their products and how they managed to get hydrolysed fish collagen to taste good. Also intrigued? Then read on….

Hello, we’re Theresa, Founder & Managing Director FYX, and


Andy – Operations & Marketing Director FYX

What inspired you to develop your new collagen drink, FYX? 

T: I have always been interested in health and beauty, and there are many brands of collagen products that I’ve tried over the years. Unfortunately, I never found one that I would enjoy and stick to, whether it came in a powder, tablet or gel form. It either smelled and / or tasted unpleasant or the texture wasn’t great. It was also time-consuming, especially when having to mix the powder that sometimes became lumpy. After many years of research and looking what was currently available on the market, I wanted to create a healthy, feel-good drink for men and women which would have collagen and added functional benefits. A drink which required no mixing or measuring, that tasted great and had the consistency of water,which could be consumed anytime during the day or night. The most important thing what l wanted to achieve was to bring a premium collagen drink to the market that everyone would enjoy and could actually feel the benefits of at an affordable price. With Andy’s wealth of experience, knowledge and expertise in marketing and brand development we are both very excited to share FYX with the world.

FYX comes in two varieties – BODY and BEAUTY. Which variety is the most popular?

They are both equally popular.

What is collagen? What are the main benefits to drinking FYX? 

Collagen is known as the glue that holds your body together.  Collagen is one of the main structural proteins that forms the connective tissue throughout your system, making up 30% of your body and 70% of your skin’s natural protein. Collagen is found in your muscles, ligaments and tendons, as well as skin, hair and nails.

There are many benefits to drinking FYX but here a few key ones: • Hydrating as mixed with spring water, plus it has the consistency of water.• FYX BEAUTY has 2500mg of Marine Collagen and a blend of antioxidant ingredients to replenish your body from the inside out and enhance your skin, hair and nails.• FYX BODY has 2500mg of Marine Collagen and is designed to help replenish your body’s recovery pre and post exercise, as well as helping to repair any damaged ligaments, plus improve joint health.• Sugar free to prevent sugar crashes.• Less than 31 calories per bottle.

Was it a challenge to put together suitable recipes for your both FYX varieties that lived up to your standards? 

Yes, very much so. Anything is a challenge if you want to do something different. There is so much competition and there are so many brands to choose from in today’s market. You have to think outside the box and create something that will have an impact and stand out from the rest, whilst considering what consumers would like. For many years l had the vision and l knew what l wanted to create. Trying to get the recipe and ingredients, flavours, taste and texture spot on takes a lot of time and patience.

As you are currently based in the UK, is “FYX” available to purchase worldwide?

FYX is available to purchase at www.fyxme.co.uk and from the 10th of May we will be shipping globally.

Is FYX suitable for everyone ( eg vegan, gluten free, sugar content etc) or are there any exceptions/recommendation

FYX is gluten and sugar free and is suitable for men and woman of all ages and for young adults. It isn’t suitable for vegans as it contains fish (marine collagen). 

Have you always wanted a career in the health food/beverage sector or were your career aspirations elsewhere?

Andy and I have been close friends for over 20 years and we’ve always been interested in food and health. We both love to cook and lead a healthy lifestyle. During one of our many conversations we discussed several opportunities and we have spoken about opening a spa or restaurant overseas one day. 

Personal now – – what outfits and shoes would you normally be found wearing?

Theresa – l prefer casual clothes whether it’s a pair of jeans and boots or sports loungewear with a good pair of trainers. 

Andy – I prefer casual and colourful clothes generally. You need to feel comfortable in everything you do.

Do you have any favourite shops or online sites?

Theresa – Las Vegas is like my second home. l love shopping there. You are spoilt for choice – there’s too many to mention!

What’s next on your clothes/shoe wish list?

I haven’t really thought about it! 

Boots or Shoes? ( & Why?)

Boots – I go for comfort these days.

For Pinning Later

 Links you would like to share e.g. website/facebook/twitter/ instagram etc so that readers can find out more about FYX

https://www.facebook.com/fyxhealth/

https://www.instagram.com/fyxhealth/

Thank you Theresa (and Andy) for the chat about FYX . The drink looks good, tastes good and does you good – so it is a win win! I will point out though, that if you are pregnant or breast feeding then consult your doctor for advice before taking marine collagen. Recommendations change regularly so always best to check! During each of my 7 pregnancies, there was always a different new food or drink or practice to avoid!

Linda x

All photographs have been published with kind permission of FYX.

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Food/Drink, Interview

An Interview With Louise Palmer-Masterton

This week I’m interviewing the delightful Louise Palmer- Masterton, founder of the hip and trendy plant-based Stem & Glory Restaurants. The food always looks colourful and inviting – like miniature works of art in food form – almost too good to be eaten! This is gourmet vegan food at its finest. Hi Louise & welcome….

Hello, I am Louise. I am the founder of Stem & Glory, a UK originating vegan restaurant brand, which is also making inroads into the retail space with branded ready meals and products. Stem & Glory isn’t my first business, I’ve been self-employed my entire working life, and last year exited my previous business, a multi-site leisure business, selling it in its entirety. 

Being a long time vegan, what made you decide to embrace the vegan lifestyle?

I had a friend in my teens who was a Krishna devotee, he introduced me to the idea of compassionate eating for the first time. I gave up eating meat on the spot and never looked back. It was one of those ‘aha’ moments that changed the course of my life forever. Whilst there are many reasons I remain vegan, the main reason is, and always was, for the animals. I cannot reconcile how anyone can purport to love animals and yet still eat them. I have a strong connection to the other species on this planet. I find the sheer scale of animal abuse by humans in pursuit of taste and flavour deeply upsetting. We really do not need to eat animals at all.

As founder of the trendy plant-based restaurants, Stem & Glory; what inspired you to open restaurants serving gut friendly, plant based food? 

It’s a passion project, most definitely. I’ve followed the growth of the plant-based movement in this country for almost 40 years, and through that time have experimented with plant-based cuisine (I am not a trained chef but cooking is my passion). I’ve had the idea of a restaurant rolling around in my head for a very long time. Stem & Glory is the manifestation of all that research and passion. I am also very motivated by the idea of community, so Stem & Glory is also a space for like-minded people to come together. Good things happen in restaurants, and they play a huge part in our enjoyment of one another’s company.

S & G. Raw Desserts

Recently in my local supermarket there has been a promotional “push” towards plant-based meals. As you are an expert in the field of plant-based nutrition, what do you feel are the main benefits to follow a vegan/plant based diet?

I am not an expert in nutrition in that I am not trained in that discipline, however I do have something to say on the subject as I have followed this lifestyle for so many years, and also given birth twice during that period. The main benefit I believe is to the planet. So, whatever you might feel about animals, or health, it’s undeniable that adopting a plant-based diet is the single most important step an individual can make in lowering their carbon impact. When it comes to health, it’s an important step towards eating healthier BUT it’s important to eat a diet rich in vegetables, legumes, wholegrains, nuts and seeds to ensure you are getting the right balance of nutrition. A lot of what is in the supermarkets currently is heavily processed plant-based fake meat products, and whilst I do believe these play a part in helping people to eat less animal produce, I don’t believe they necessarily represent healthy eating choices. Natural, unprocessed plant-based ingredients are always the best. At Stem & Glory we use natural ingredients and gut friendly probiotics such as ferments to give a flavoursome AND healthy experience.

The menus available at Stem & Glory feature some delicious colourful dishes – I adore the Buffalo Cauliflower Wings – and the Squash Goan Curry is on my list to try! What dishes seem to be most popular?

The Goan curry is very popular, but the most popular dishes at both sites are our lasagne (which is no ordinary lasagne by the way, it’s made with roasted celeriac sheets instead of pasta), our pulled mushroom bao burger, the sticky tempeh ‘ribs’ and the cauliflower buffalo wings. We try and balance fine, edgy new experiences, with more traditional ideas, with a twist, as people will always love familiar, comforting options.

S & G Buffalo Cauliflower Wings


I love that on your website there are recipes of some of the dishes on your menu.  Do you have a favourite dish?

My favourite dish on our current menu is probably the Kimchi pancakes which is a dish that has been with us since we started. It’s an absolute legend! My all-time favourite dish though is our Blue corn Tacos which will be reappearing on the menu again soon. They’re a perfect combination of flavours and textures. 

 How have your restaurants coped during lockdown?

Initially the closure was shocking to all hospitality businesses. But by the end of April, withsome funds in the bank, and the first furlough payments to our employees, things started to look up and we started to plan the future with renewed energy.

We had been planning our online marketplace and delivery portal for a while, but last year were too busy to dedicate much time to it. During May and June, we were able to fully focus on this. At the same time there was an absolute explosion of new technology for the food and beverage sector, so finally it was possible to integrate all our systems to create a seamless customer experience of online ordering, delivery, click and collect and also at table order and pay. 

We took on new partner, Afroditi Krassa, to do a complete branding and design overhaul, so that when we open again we could hit the ground running with all new tech, new look and feel, and completely notch up the brand to a whole new level.

We were very fortunate to have supportive landlords throughout the lockdown, so we were spared the pressure of rent. The hiatus also allowed us to go back to the landlords of our proposed third site and renegotiate a very favourable deal. And the landlords of a new location in Cambridge that we had been eyeing came to us with a really great package, which we snapped up. The new site in Cambridge will allow us to build our new brand model with our online platform capability built in. 

We were also fortunate to be awarded a post-Covid capital grant by Cambridge & Peterborough Combined Authority, so that combined with the landlord package meant we are able to move swiftly to occupation at the new site later this year.

The final piece in the jigsaw has been launching a fundraise on Seedrs. It hit its target in less than an hour, and we are now 217% funded. We would love to get to 500% funded, so watch this space!

https://www.seedrs.com/stemglory/

S & G Blue Taco

You have restaurants in Cambridge & London and you have a brand new Covid-safe site opening in Cambridge in October.  Have you any plans to open other restaurants in other locations? 

The other positive to come out of this crisis is the shift in relationship between landlord and tenant. We’ve now had approaches from some of the major landlords in the UK, with some very attractive offers on the table. Landlords and tenants have both become more appreciative of each other. A game change for us is that landlords are now willing to put in capital towards fit outs which means faster expansion is possible. We are seeking partnerships rather than one sided relationships, and landlords are very willing now to have these conversations. We’ve been viewing sites all over the country, so watch this space…

Personal now – what outfits and shoes would you normally be found wearing?

My guilty fashion secret is G-Star! I wear almost exclusively that label and it’s a running joke in my family. I do also favour baggy and harem pants, and stray from G-Star a little for those. I like things that dress up or down. I am definitely not someone that wears ‘normal’ clothes. My style is quite androgenous. Non-binary wasn’t a term in my youth, but it is a term I identify with and support my two daughters to do the same. Shoes, obviously vegan, I wear G-Star trainers, again, and also Converse. I am a big walker so footwear has to be good for walking. Occasionally I wear ridiculously high platforms when going out. But still with androgenous clothing. 

S & G pulled Mushroom”Duck” pancakes

Do you have any favourite shops or online sites? (apart from your own!) 

G-Star!

What’s next on your clothes/shoe wish list?

What’s next on my list is not buying anything. I am moving rapidly towards a more sustainable lifestyle. I have everything I need for now. One of the reasons I like G-Star is they were amongst the first to use recycled materials, and clothing from ocean plastic. I am definitely making more sustainable, environmental buying choices these days, and will support other brands doing the same. My daughter is keen on fashion, and she remakes and upcycles old clothes which I am super supportive of too.

Boots or Shoes? 

Trainers – have to be able to take a brisk walk wherever I am.

Links you would like to share e.g. website/facebook/twitter/ instagram etc so that readers can find out more about Stem & Glory.

For pinning later

All our social handles are the same on all platforms

@stemandglory

Order online at www.stemandglory .uk

Visit our Seedrs pitch 

https://www.seedrs.com/stemglory/

Social Media:

Web: www.stemandglory.uk  

Twitter: @stemandglory 
Facebook: https://www.facebook.com/stemandglory/
Instagram: @stemandglory

Linked in: /louisepalmer-masterton

Seedrs: https://www.seedrs.com/stemglory

Thank you for chatting to us Louise. The dishes look mouth watering – kudos to your chefs!

Linda x

All photographs have been published with kind permission of Louise Palmer-Masterton

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Books, Food/Drink, Interview, Life Issues/ Motivational Posts, Reviews, Travel

The Cafe With Five Faces

Imagine a cafe with 5 different rooms, each room representing an iconic city and featuring food, chat and most notably coffee (some wine & mint tea too) …. that is the basis of a most excellent book by Chaelli Cattlin that I had the pleasure to review over the summer. Due to COVID-19 putting a dampener on my summer travels this year, having this book to read in my garden chair during lockdown was a real boost. Like always, I read the book and then got the urge to chat more with the author! But first, my review:

MY REVIEW
I used to work in a village cafe that used to be full of regulars and I often thought a book on overheard conversations would be very interesting reading.  The regulars in my cafe talked about similar issues, often with the same amount of intensity and repetition; that a newcomer would bring a breath of fresh air and a welcome change of topic.  So, The Cafe With Five Rooms, was the sort of book I was subconsciously searching for.  I absolutely adored the travel stories, the characters themselves were believable, loved the themed room idea, love the food and drink descriptions, love the details about coffee making – although I’m not a coffee drinker Chaelli so my drink of choice would be an Algerian mint tea! Or a glass or two of the Lebanese red wine 😊Maybe with a slice or two of Hungarian cake…..

LET’S MEET CHAELLI ….


Hello, I am Chaelli Cattlin, an author and a trainer working in the field of English language teaching, a job which has allowed me to travel all over the world for the past 25 years.

Your book, “The Cafe With Five Faces: What The Walls Heard 2018-2019   – is an engaging collection of short stories, presented as snippets within a fictional cafe with five rooms. Each room is themed and named after a location – Beirut, Budapest, Cape Town, Granada, Hebden Bridge. The stories feature everything including travel, gossip, politics, food , romance, and coffee. What made you decide to write a book of this nature?

While visiting Granada several years ago, I was sitting outside a cafe in the Albaicin district and surveying an empty property opposite, thinking what a nice cafe it would make. It had a few rooms / spaces and it occurred to me that it would save me from choosing between a Hungarian-style cake shop, a Spanish tapas bar, a Lebanese manouche shop and a CapeTown breakfast bar. So I decided to call my provisional cafe The Cafe with Four Faces. When I chose to make a book out of it, rather than a real cafe, I added my local village (Hebden Bridge) to the rooms as it fitted some of the characters I wanted to include. The five rooms of the book / cafe also allowed me to focus on different topics, each of which I wanted to discuss but wouldn’t necessarily fit comfortably in one setting.

I enjoyed reading the book  – I liked the mix of characters. I adored the travel anecdotes. My favourite characters were Zoe, Misha and “The Presence”. What character did you enjoy writing about the most?  Who was the hardest?

Misha was one of my favourites as he was so like me when I first moved to Poland 25 years ago and I quite enjoyed describing myself in self-deprecating but hopefully humorous terms. Mike rants in the way I like to rant myself, but rarely have the nerve to do so in real life, so he was a favourite too. And possibly Jimez, as I think he is such a lovable failure! The hardest ones were the minor characters who made infrequent appearances, like Anna and, I suppose, The Presence, because I would like to have made more of them, but seemed to let them down a bit.

The Five places featured as the rooms obviously hold a place in your heart – why did you pick Beirut, Budapest, Cape Town, Granada and Hebden Bridge?  Were there any other places you considered having as a “room”?

Beirut and Cape Town just picked themselves – they are unique cities and I just feel at home the second I arrive in them. Hebden Bridge was local – I could have chosen Haworth, but that is already very well-known for its Bronte connection. Budapest represents Eastern Europe (in its 1990s definition) – I could have chosen several others, principally Katowice, MInsk and Ljubljana, but I lived in Budapest for 7 years (just a little longer than in Katowice) and it has the old-style cafe society with its literary connections which I love so much. Granada represents the good life / place in the sun – it could have been anywhere in Andalucia, Sicily or Provence, all of which have very fond memories, but Granada is the city of most recent and lengthy acquaintance.


So, as we are talking travelling, where has been your favourite place you’ve visited or lived in so far?

In terms of full-time living, outside of the north of England (Lancashire and Yorkshire), I have lived in Opole and Katowice in Poland, and Budapest in Hungary. However, I have spent periods of 2-3 months in countless places and enjoyed so many of them for very different reasons, it’s rather hard to choose! As I mentioned above, Beirut and Cape Town are really special and I have lived in each for a total of around 3 years and 1 year respectively, and they really feel like home.

You are a coffee fanatic – that goes without saying – and I liked how you incorporated your coffee knowledge into your book.  What is it about coffee that really caught your attention?

This has been a slow burner for me, having grown up on Nescafe with milk and two sugars, and then Nescafe with milk without the sugar. I finally bought a percolator and started having one cup of ‘real’ coffee a day with fresh cream, Then I discovered speciality (third-wave) coffee shops and filter coffee where the addition of milk was frowned upon. It became a real interest to visit such cafes in every city I visited, and since 2016, there has been a dramatic growth in such establishments, which led to me wanting to own my own, In the meantime, I started buying a range of alternative brewing equipment for home use and then started taking training courses.


If we were in your cafe, about to indulge in a drink and nibbles – which room would you feel most comfortable in? What would you recommend we ordered?

Every room suits one of my moods. I am the political ranter (Cape Town), the failed musician (Budapest), the ardent traveller (Granada), the bohemian floor-sitter (Beirut) and the aging reminiscer (Hebden Bridge), so it depends how the mood takes me. In terms of order, however, it would have to be a Chemex and a slice of Eszterhazy (cake), Jen’s favourite in the Budapest room.

When it comes to your personal reading delights – what genre/authors do you read? Kindle or book?

My tastes are rather random. I have a real liking for the humour of PG Wodehouse, while loving the gritty Italian crime of Michele Giutarri. I have also whiled away hours in cafes reading the Brontes, Jane Austen and, particularly, Thomas Hardy. I also read the entire Harry Potter series more than once! Ironically, I prefer paper copies! 

Are there any other book ideas in the pipeline for 2020 and beyond?

Yes, but they’re still in formulation! 

Is “The Cafe With Five Faces” available to purchase worldwide?

Yes, through Amazon, Apple and Google Play, with Barnes & Noble and Kobo on the way.

Personal now – what outfits and shoes would you normally be found wearing?

I can hardly remember pre-lockdown! There were some comments in the book about Matthew (Granada room) and his love of Armani jeans, and I have 5 pairs, accumulated over many years, which I wear till they fall apart (and beyond) because they are so comfortable. I have a substantial collection of headgear, including a Colombian hat just like that of The Presence (picture attached) and a larger choice of bandanas than Jimmy. At the moment, T-shirts are it (with the names of assorted cafes if I can manage it), because I’m not working in public, and I have a range of shoes which would terrify many women by their quantity, my favourites being Doc Martens and trainers.

Do you have any favourite shops or online sites?

Armani Jeans in Milan! For certain items of clothing, I like the street markets in Hanoi, while for shoes, I always check out the windows of Vagabond in Budapest and those of a shop in Palermo the name of which I simply can’t bring to mind. Otherwise, I only seem interested in cafes and online coffee retailers!

What’s next on your clothes/shoe wish list?

I daren’t buy any more shoes for a while as I bought some pre-lockdown I haven’t worn since I left the shop. I love the shirts on the Konrit website, but unfortunately don’t like buying clothes online – I prefer to try them on and see before buying, so it may well remain on my wishlist rather than become reality

Boots or Shoes?

Doc Martens are a nice blend! Otherwise, comfortable trainers; nothing which comes up too high as I find them really uncomfortable.

Links you would like to share e.g. website/facebook etc.
https://thecafewith5faces.com/
https://www.facebook.com/thecafewith5faces/?modal=admin_todo_tour

@thecafewithfa1 (Twitter)

For Pinning Later

Fabulous to catch up with you “virtually” Chaelli and I really look forward to reading more adventures of the Cafe in the future. Thank you also to Ben Cameron for the copy of The Cafe With Five Faces to review. All photographs have been published with kind permission of Chaelli Cattlin.

Linda x

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