Category Archives: Food/Drink

An Interview With Top Hampers

Mothers Day, Fathers Day, Valentines, Birthdays, Christmas, Baby Showers, Weddings, Engagements, Thank Yous, Whatever You Are Celebrating … there’s always an occasion where a hamper is a thoughtful and appreciative gift. Especially when that hamper is personalised or tailored for the recipient. Especially when every item in the hamper has been carefully chosen with the recipient in mind. Please welcome onto the blog Cathy Catto, founder of Top Hampers…. Hi Cathy 👋

Hello. I’m Cathy. I’m a mother of four incredible adults, I love business, and I’m curious about a range of topics including astrophysics, neuroscience, and motivational and behavioural psychology. There is so much more I want to learn and experience, and so much more growth I want to achieve. I appreciate every day of my life. The lessons along the way have only made me more thankful for where I am today. I am something of a workaholic and find it difficult to switch off – hence also an insomniac. I do take time out for fun and relaxation though (resisting with difficulty the temptation to check emails). Relationships are hugely important to me and I consider myself attentive to those who matter, always willing to go the extra mile. 

I spend much of my time at my Spanish home and, for exercise, I swim, play Padel, do reformer Pilates and walk my three dogs by the sea. But most of my hours are spent at my laptop, working on the business I set up with my two daughters—with some input from my two sons. I marvel at the wonderful people my children have become and I have the privilege of being very close to them all. 

What inspired the creation of “Top Hampers”? 

I’ve always loved making a personal effort to show people they are valued—whether it’s organising an event, planning a surprise party or finding a truly meaningful gift.  

Hampers have traditionally been a mix of items, not all of which are necessarily what someone would choose or enjoy. At one point, I received a couple that were poorly presented and filled with things that didn’t reflect my taste. Not long after, a friend was sent a Christmas hamper from a top-tier company, only to find the meat inside wasn’t fit for consumption. Around the same time, my husband started a senior role and was sent a bottle of Moët by the CEO. While it was appreciated, it didn’t wow or leave a lasting impact—it was simply delivered via Amazon with no personal touch.  

It made me think—what’s the point of gifting if it doesn’t feel like someone actually thought about it? A gift should say, ‘You matter, and I want you to know that. I’ve put thought into this—it’s not just a box to tick.’ That’s what led me to create something better.

You offer a lovely wide range of hampers for all occasions. What hampers and products are proving popular amongst your customers so far?

Seasonal hampers are always hugely popular—Christmas is the biggest, with Valentine’s Day growing in demand, and we’re now gearing up for Mother’s Day and Father’s Day. But our mission goes beyond traditional occasions. We want to help people strengthen relationships through thoughtful gifting—not just when the calendar dictates, but in those moments when you stop and think ‘This would really mean something to them.’

We love the idea of gifting ‘just because’, and more people are starting to embrace it. It could be a way to lift someone’s spirits during a tough time, a thoughtful gesture after a breakup, or a care package from parents to a child leaving home – something that feels like a hug, with practical items included. The possibilities are endless, and we’re expanding our range daily to make sure there’s always the perfect gift for any moment.

Imagine you are making up the perfect hamper for yourself – what would you include in it? 

I’d add some of our excellent sleep products, starting with a luxury jar of magnesium muscle and sleep cream – I’ve always been an insomniac. Maybe ‘The Secret Garden’, as I haven’t read it since I loved it as a child, and it would be a nice change from my usual non-fiction. Definitely some Belgian chocolates and Pol Roger champagne, a True Grace candle, and some bath oils. I could go on, but that would be a good start.

On your website, I noticed you offer a Hush Gifts Service – what does that service entail?

We’re refining this service as part of our upcoming site relaunch, introducing it under the new name ‘Top Gifts’ instead of ‘Hush Gifts’. This update expands our offering, allowing visitors to personally select from a wider range of individual gifts, including higher-end items. 

Top Gifts’ will complement our themed and bespoke personalised hampers by giving customers the flexibility to handpick one or multiple gifts, whether it’s a piece of jewellery, a silk scarf, or another luxury item. With a single click, they can have everything included, along with optional wrapping paper, bows, cards, and even Sellotape for a fully personal gifting experience. 

This concept emerged from our growing base of loyal customers, many of whom wanted the option to curate their own gift selections without compromising on the convenience and presentation we’re known for. For those who prefer a more tailored approach, they can also send us details about the recipient, and we’ll select the perfect gifts on their behalf.

As you are based in the UK, are your hampers available to purchase overseas? 

We have customers overseas who buy gifts for people in the UK but, at the moment, we don’t ship internationally. We did trial it, but exporting – especially mixed gift baskets – comes with challenges. Instead, our plan is to establish a local hub in Europe in the near future, making transit across EU countries seamless. After that, we’ll expand into the USA. The plans are in place, but for now, our focus is on growing bigger in the UK.

When picking suppliers for the products for your hampers, what is the criteria you follow? What makes a supplier special? 

We love working with UK-based suppliers who create their own products—around 80% of our suppliers fit this criteria. Just as importantly, we choose to work with people we genuinely like and who share our commitment to going the extra mile when needed, just as we do for our customers. Reliability is essential; we can’t afford weak links in the chain.  

We’re always on the lookout for something a little different alongside the classics, but above all, quality is our top priority. We made a few missteps with purchases in the beginning, but those lessons have only reinforced our focus on sourcing the very best.

When it comes to bespoke hampers – what’s the strangest item or request you’ve had? 

The apology hamper we had to send after Ethan the cat’s unprovoked attack on a neighbouring cat – and its owner – immediately comes to mind. The owner, who ended up in hospital after Ethan turned on her too, was understandably shaken. Meanwhile, Ethan’s mortified owner reached out to us, hoping we could help smooth things over and restore some neighbourly harmony. 

Along with a selection of indulgent treats for Helen, the injured neighbour, we personalised the message on the box to acknowledge the rather unusual situation. The request also came with a rather specific addition: Ethan’s owner asked if we had a large water pistol, as she’d given her neighbour permission to fire at Ethan should he attempt another unwelcome visit. As it happened, we had one in stock! We also included a game called *Catastrophe*, which felt particularly fitting.  

In the end, the hamper did its job—peace was restored, and both parties were happy (though Ethan may have been less impressed).

What do you enjoy most about your business?

I absolutely love working with my daughters—they’re upbeat, hardworking, and incredibly capable. We’re all driven to succeed, bringing complementary skills and a shared passion for what we do.  

Beyond that, we’ve built a small but growing team, carefully chosen for their commitment and alignment with our values. I’ve made both great and not-so-great hiring decisions in the past, but one thing I’ve learned is that a company is only as strong as its people. Now, I won’t compromise on bringing in anyone who isn’t fully aligned with our vision.

Growing up, what were your career aspirations?

I’ve always wanted to have my own business. As a child, I dreamed of opening a tea shop and would stand outside ones I had identified as successful, counting how many people went in and estimating their average spend and profits. I even planned the name, the menu, and how I’d grow it.

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

I’m not a huge fan of jeans, though I do wear them occasionally in winter with jumpers and short boots. When it comes to brands, I like Mirta, ba&sh, Max Mara, Forte Forte, and Uterque. For occasion wear and tailored suits, Alice Temperley – now Temperley London, is my favourite.  

I’m not particularly tied to specific shoe brands, but with a very high instep, completely flat shoes don’t work for me, and I find high heels challenging. Comfort is key, as long as they complement my outfits. I often shop in Spain, where I find more unusual options, but in the UK, I tend to gravitate towards Russell & Bromley.

Do you have any favourite shops or online sites?

Apart from Temperley London, I prefer shopping for clothes in person. My favourite places are El Corte Inglés in Marbella and Selfridges, both on Oxford Street and in Manchester, as they offer a great selection of brands.  

For books, I buy online from Amazon. I used to shop for gifts online too, but now, of course, I get them all from Top Hampers!

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

One of my daughters is getting married this year, so I imagine it will be a Temperley London outfit for me. The shoes will depend on the outfit, but comfort is key as I plan to dance the night away!

Boots or Shoes?

Usually, I opt for short boots if they work with the outfit. I find them more comfortable since the heel distributes weight better, and I also like the look. I have them in a range of colours to match different outfits, but I often wear cream or tan.

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

We’re only just starting to build our presence on LinkedIn, TikTok, and Facebook, and we’ve decided to give X a miss. Our most active social platform is Instagram, where you can find us at top.hampers. That said, the best place to explore what we offer is our website, www.tophampers.com. We’re currently migrating and updating it to improve speed and functionality.

Great to chat to you, Cathy! I must say that Alice Temperley/Temperley London is one of my favourite brands too! 😊

Linda x

All photographs have been published with the kind permission of Top Hampers

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Summer Baking Adventure

School’s out for summer! How about a spot of cake baking with your little ones, big ones or even just for yourself?? What about yummy Firefly Brownie Bites and Butterfly cupcakes? Well, author Raven Howell has just released her latest children’s book – Blink And Glow – and when she does her book readings she whips up these tasty treats! So, as part of her Blink and Glow Blog Tour, Raven has shared her baking recipes with us…. Over to you Raven 😋

FIREFLY BROWNIE BITES & STRAWBERRY BUTTERFLIES

By Raven Howell

Book events are exhilarating! Even the youngest children in the group are attentive as I read them my new book, BLINK AND GLOW. The plot features fireflies and inspires kids to nurture and appreciate nature.

When I finish the story, the kids happily rush the snack area to grab a Firefly Brownie Bite.

If you like your brownies on the chewy side, and fudgy, this one’s a hit. There’s no need to even decorate them if you’re onlybaking for yourself or any adults. But if kids are around, they’ll appreciate the whimsical look.

You need: (UK /Europe equivalent in brackets)

10 tablespoons of cold unsalted butter

1 cup plus 1 heaping tablespoon of cane sugar (200g/ 7oz)

¼ cup of canola oil (rapeseed oil – 2 fl oz/ 4 tablespoons)

1 teaspoon vanilla 

½ teaspoon salt

A pinch of baking soda (use more if you want a cakier texture)

2/3 cups Dutch Cocoa powder (8 – 12oz ; 230 -345g)

½ cup all-purpose flour (plain flour – 2oz; 60g)

2 large eggs

¼ cup of chopped chocolate chunks (1oz ; 28g)

¼ cup of any variety of chocolate chips (1oz; 28g)

METHOD

Preheat oven to 350 degrees, (180°C) rack in the center.

Spray an 8×8 inch baking pan with non-stick spray, line the pan with overhanging parchment paper.

Melt the butter in a pot with a light-colored interior. Use a medium flame, continue stirring for a few minutes until the butter starts to brown.

In a large mixing bowl, add the melted butter to the sugar. Whisk together for 1 minute.

Add vanilla, salt, and oil. When it’s combined, whisk in the eggs.

Add the pinch of baking soda and cocoa. Fold in the flour and chocolate chips with a spatula until just combined. 

Pour the batter into the prepared pan. Bake for about 28 minutes.

When the brownie is cooled, use the parchment to lift it out of the pan. By hand or using cookie cutters, cut out whatever shape you’d like for your insect.

Use your favorite buttercream frosting recipe to get the yellowish color of the “firefly”. Fun add-on ideas are pretzel or chocolate covered potato chip wings, long licorice sticks for antennae, M&M clustered bodies, gumdrop heads, sour gummy slice wings, and candy chip eyes.  

For non-chocolate “insect” treats, bake these light and super moist Strawberry Butterfly Muffins.

You need:

1 pint of strawberries (12oz – or 12 large strawberries)

½ cup of softened butter (4 oz ; 113g)

¾ cups sugar (5oz; 150g)

1 tsp vanilla 

2 eggs

½ cup of plain yogurt (4oz; 8 tablespoons)

1 ½ cups self-rising flour (6oz; 180g)

METHOD

Preheat oven to 350 degrees. (180°C). Line your cupcake/muffin pan with 16 paper cups.

Hull the strawberries and dice about half of them. Set aside.

With a mixer, beat butter, sugar and the vanilla. When it’s creamy, beat in the eggs. Add yogurt and the flour on low speed. When combined, use a spatula to stir in the diced strawberries. It will have a dense consistency. Fill the cups to 3/4 full. Bake 20 minutes until firm. 

When they’re cooled, frost and decorate tops with the strawberries set aside to create bodies and wings. I hope it inspires you to fly off with your own unique, creative baking ideas!

BLINK AND GLOW BY RAVEN HOWELL – BOOK SUMMARY

Lilly and Leo think it’s super to catch fireflies and salamanders—and even more exciting, as they plan to bring their glowing nature finds to show-and-tell the next day. They have a change of heart when Grandma’s wisdom guides the children to respect the freedom and light of the natural life in all living things.

Publisher: Tielmour Press

ISBN-10: 173821933X

ISBN-13: 978-1738219339

Print Length: 32 pages

Purchase a copy of Blink and Glow on AmazonBarnes and Noble, and Bookshop.org. You can also add this to your GoodReads reading list.

ABOUT THE AUTHOR – RAVEN HOWELL

Raven Howell writes stories and poetry for children. Having published several award-winning picture books, she enjoys sharing her joy of reading and literature by visiting classrooms and libraries. Raven serves as Creative & Publishing Advisor for Red Clover Reader, writes The Book Bug column for Story Monsters Ink magazine, and is a Collaborating Author for Reading is Fundamental and I am a Promise Books.

She writes for children’s magazines including Ladybug, The School Magazine, Highlights for Children, and Humpty Dumpty. She’s a storybook writer for educational publisher, Reading Gate, and aims for every child’s opportunity to blossom.

You can find her online at:

https://www.ravenhowell.com

X @atpearthkeeper

https://www.instagram.com/atpearthkeeper

https://www.facebook.com/raven.howell.75

https://www.facebook.com/RavenHowellAuthorandPoetPage

https://www.pinterest.com/pickward/_saved

https://www.linkedin.com/in/raven-howell-5a813015b

TIKTOK: ravenhowell22

To catch Raven on her blog tour, the list of blogs and dates are below.
Many thanks to Raven for her delicious recipes! All photographs have been published with the kind permission of Raven Howell .

Linda x

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Visit To The Bombay Sapphire Gin Distillery

On a chilly but clear Saturday morning in January – 10am to be precise – my husband and I found ourselves at the Bombay Sapphire Gin Distillery at the idyllic spot of Laverstoke Mill in Whitchurch, Hampshire. We had been given vouchers for the 90 minute tour of this famous gin distillery the previous Christmas from my eldest son and his wife and this was the day we booked. Tickets for the distillery tour need to be booked in advance and as it is a working distillery the tours only operate Friday to Sundays, Bank Holidays and a few selected weekdays.

As Hampshire is a 4 hour drive from where we live, and our tour was booked for 10.30 am prompt start, we stayed overnight at a campsite in our campervan just outside Winchester on the Friday and then it was around a 20/30 minute drive to the distillery from there. There is free parking on site for up to 90 cars . If you want to use public transport, the number 76 bus from Basingstoke to Andover route stops right outside the distillery. There was a tea/coffee shop and a bar at the distillery open to the public, so we had a coffee before we joined our tour.

Our tour started at 10.30am promptly. Considering it was January, in the morning and “dry January” season, there were around 10 people on our tour. That was a perfect number I thought – in summer it can get chaotic and rushed with 20+ people per group.

First stop was to the cocktail bar for a complimentary gin & tonic and lesson in how to make the perfect G & T. We scooped ice into our glass, then we poured in our choice of gin – traditional Bombay Sapphire Dry London Gin, Bombay Bramble Gin, the limited edition Bombay Sapphire Sunset Gin or Alcohol free Gin . I tried the bramble gin – gin infused with blackberries and raspberries; my husband went for the Bombay Sapphire Sunset – gin infused with mandarins, cardamom and turmeric. Our gin cocktails were then topped up with Fever tree tonic water and garnishes. Clutching our heavenly drinks we headed to the warm plush cinema with armchairs and side tables, where we could watch a 10 minute film on the history of Bombay Sapphire whilst sipping our drinks.

Bombay Sapphire is a brand of gin distilled by the Bombay Spirits Company, a subsidiary company of Bicardi. Bombay Spirits Co. Ltd , the brand, was launched in 1986 by English wine merchants IDV. Bombay Sapphire brand was launched in 1987 and was based on Bombay Original London Dry Gin. The name, Bombay Sapphire, was inspired by the famous Star of Bombay, a stunning violet- blue sapphire discovered in Sri Lanka. Hence the blue tinged bottles that are the brand’s trademark packaging.

After the film, we abandoned our drinks and headed off to the distillery proper – the stills and the glasshouses where some botanicals are grown. Laverstoke Mill, where the distillery is located, was originally an 18th century paper mill , mainly printing bank notes. The original buildings are still intact, including the row of workers cottages that the paper mill erected for its workers. The stills were massive. Bombay Sapphire gin uses a 200 year old formula that boils botanicals for vapour infusion. The gin is triple instilled using carterhead stills rather than the commonly used pot stills in other distilleries.

In the grounds are two enormous glasshouses, constructed by Thomas Heatherwick. These house the botanicals used in Bombay Sapphire gin. One glasshouse is heated to give a hot, dry climate; the other is heated to give a hot, humid setting. Being inside looking at the plants in the heated environments was a welcome relief from the chilly day outside. Off to the tasting room where dishes of the botanicals were laid out for us to sniff & taste to our hearts content. It is the Bombay Sapphire original gin bottle that has a distinctive blue tint, not the gin itself. Each drop of gin contains 10 hand selected botanicals from exotic locations around the world – including juniper, iris root, liquorice, lemon peel, almonds, Angelica root, coriander seeds, cassia bark .. no artificial flavourings are added. I must admit I was surprised to see almonds on the table!

The trip concluded with a trip to the gift shop. Apart from the countless bottles of gin for sale in a myriad of flavours, there were infused with the lemon, bramble & sunset smells – candles, wax melts, chocolate, tea & coffee. T shirts, bags, socks and tea towels were also available – although I thought the t shirts were pricey. So what did we buy? I liked the Bramble gin that I tried earlier in the day and my husband liked the Sunset variety; and the lemon smell enticed us to splash out on the lemon gin too. So, we purchased the 3 varieties along with a couple of bars of the corresponding chocolate – it was rude not too. Alas the chocolates didn’t last long enough to join in a photo shoot! 😀

My conclusion? I was surprised how much I really enjoyed the tour. It was informative and very hands on but so relaxed. I think the relaxed feel was because it was winter – I’m not sure if bigger tour groups in summer would be same…. who knows? The tour lasted an hour and a half – and it really covered everything. Afterwards, or beforehand, or even if you don’t want a tour, you are able to grab a tea /coffee/snacks in the little tearoom or there was a modern bar where you can have a gin cocktail or g & t . The site was fairly accessible – no major steps to climb – but check with the distillery beforehand if you are in a wheelchair . Wear sensible footwear – high heels and open toed shoes are not permitted. The tour isn’t suitable for anybody under the age of 18. Non alcoholic gin was offered to drivers . Visiting the area that housed the stills you had to remove your smart watches/ mobile phones (lockable lockers were available) … not entirely sure why but it may be to do with vapours? Before entering there was a sign warning that if you felt faint to alert the guide immediately. It did concern me at first seeing that sign, but I was either insensitive to the vapours or there wasn’t much vapour in the air in the 10 minutes or so we were in the room, as everyone came out of there feeling ok! 😊 10/10

Bombay Sapphire Distillery :https://bombaysapphire.com

All photographs are by Linda Hobden

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Take 5 Ingredients: Salted Caramel Ice Cream

You scream, I scream, Everybody screams for Ice Cream”! Salted Caramel Ice Cream is my favourite ice cream flavour …one of my favourites anyway! I decided to dabble into making my own and this is really an easy recipe – it requires no ice cream machine – just a mixer (or by hand if you want ) ; 5 ingredients…. well 4 and 1 optional ingredient ! This recipe is a lot creamier and saltier than shop bought ice creams ; and it is fun to make….cost wise it isn’t a cheaper option but this recipe makes roughly 450 – 500ml . Same amount as a tub of Ben & Jerry’s.

I made 2 variations of this ice cream – one that was smooth and one with chunks of fudge in it (my son’s personal request). I tried using full fat double cream and I have tried using half fat double “Elmlea” . Tasted great both times…

INGREDIENTS

  • 270ml carton of Double Cream
  • 397g tin of “Caramel” Condensed Milk
  • Handful of Sea Salt ( I used Maldon sea salt, as I live just outside the town!)
  • A few drops of Madagascan Vanilla Extract
  • Quartered fudge pieces (optional)

METHOD

Blend cream in a mixer for approximately 1 minute. Add the caramel. Blend well for approximately 1 minute. Add a generous pinch or two of sea salt. Blend for 1 minute. Taste. Add more salt, if desired, and blend for another 10 seconds. Add a couple of drops of vanilla extract. Another 10 seconds blitz.

Chop fudge pieces into quarters or even eighths and stir well into the mixture. Pour into an ice cream or freezer container. Put into the freezer for about 3 to 4 hours , then stir well as you’ll find the fudge pieces will migrate to the bottom of the tub, so you’ll need to agitate them! Then leave for another 6 hours or overnight in a freezer. This is a soft scoop ice cream.

I hope you enjoy this ice cream recipe, inspired by the shop bought ice creams I have bought and tasted over the years.

For Pinning Later

Linda x

All photographs are by me 😊

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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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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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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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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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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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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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