The Yummy Truth

Reviews

Bubbly Brunch at South Place Hotel

October 20, 2014

Last week my best friend and I decided we were going to treat ourselves to a “Sunday Fun Day” to start the week off in positive spirits. Whilst our plans included food, drink, nails and shopping it all kicked off with weekend brunch at South Place Hotel. We met at Moorgate Station (but could have met at Liverpool Street Station, which is equally as close) at 12:00 and literally walked around the corner and there was the hotel facing us.

Photo Courtesy of South Place Hotel

The exterior of the hotel is an example of why in life it is usually best to look beneath the surface because contrary to its plain exterior South Place Hotel is filled with good vibes created by amazing staff, stylish yet comfortable décor and delicious plates that continuously fly out of the open kitchen of the 3 South Place restaurant. Once we entered a pleasant hostess showed us our table, took our bags and then our coats.

Photo courtesy of South Place Hotel

Mimosa

My friend, Katherine, sat on the leather couch along the wall and immediately we felt like we were at home. The crowd was mixed from single travellers, to families and groups of friends scattered around the dining room. Our attentive waiter came and explained the menu – you can order items individually or enjoy 2 courses for £20, 3 courses for £25 and with the last two options add £15 for unlimited Bloody Mary’s, Prosecco, Bellinis or Mimosas. From the time he said the word unlimited I knew we were going to opt for the “bottomless brunch”.

Weekend Brunch Menu

Honestly it was difficult to choose what we wanted to eat because a few things kept jumping out at me. We ended up drinking about 2 cocktails each before we even placed our order. Since it was so hard to choose we wanted to order our first course while we decided what we would enjoy for our main but we weren’t allowed to do that since we were told we had to order 2 courses simultaneously, which was a bit strange but since our waiter was so nice I didn’t make it an issue. In the end we ordered ‘English muffin’, which must be the most understated name for a menu item in history because from a choice of smoked salmon, York ham or leaf spinach, Katherine chose smoked salmon and got an amazing plate of Eggs Royale with the best English muffin I have ever tasted. Come to think of if maybe that’s why it is named English muffin because that element of the dish is the star on the plate. I started things off with the Yorkshire chorizo & fried duck egg on toast mainly because I have always wanted to taste duck egg. The egg didn’t taste different from those that chickens lay, in my opinion, but perhaps that was because I couldn’t stop taking pictures of it since it was so beautifully presented that I wasn’t focusing enough on the flavour of the egg.

English Muffin with smoked salmon

Yorkshire chorizo & Fried Duck Egg on toast

The reason I love dining at 3 South Place is because everything on the plate feels like it was put there with the most deliberate care to contribute to an exciting gastronomic experience. The head chef Colin Layfield, who hails from a 2AA Rosette restaurant, makes his presence felt with every dish that causes you to rethink familiar components. For our second course I ordered the Wild mushroom mac & cheese. I go weak in the knees for a great mac & cheese, some may think it is a simple dish but I find that sometimes people try too hard to elevate it and end up creating a heavy pasta dish that weighs down on your stomach. With my first bite I was not convinced by this mac & cheese but I couldn’t help going back for more until before I knew it my bowl was empty. I think the thing that caught me off guard initially was that the texture was different; the light cheese coating each pasta elbow was almost foam-like on my tongue. Katherine ordered Red Hereford steak and asked the kitchen to kill the fried egg 3 times so that the yolk wouldn’t be runny, don’t ask why…The steak was cooked to absolute perfection with a charred flavour from the grill and it cut like butter, I was almost jealous of her dish.

Wild mushroom mac & cheese

Red Hereford steak

Chips

Red Hereford steak

The last round before we jetted off for some pampering included Milk chocolate set cream for me and Baked cheesecake for her. I have never had a baked cheesecake that was so light, from presentation to flavour, pastry chef Keisha Meakin gives you nothing to complain about. Instead she delivers desserts that leave you clinging onto your spoon like a kid; my dessert ticked every box, with the crumble providing the necessary crunch over the creamy decadence that was laced with salted caramel and everyone knows I love a salty-sweet combo. I unashamedly scrapped the bowl clean and sucked on my spoon a little too long.

Prosecco

Baked cheesecake

Milk chocolate set cream

Would I go back to South Place Hotel for brunch you ask. Have you not read my review I ask? I love brunch but this isn’t just brunch we’re talking about, we are talking about a place that makes you feel at home, like you can laugh all day without people looking at you strangely, like there is no rush for you to leave because you are truly welcome and for that reason once you enter their doors you do not want to leave. The staff read your mind and refill your drinks without you even realising that your glass was empty. The food arrives at your table and looks just as great as it tastes and although the bellinis are not the best I have ever had, the constant supply of mimosas will keep anyone happy. The attention to detail makes all the difference, from room temperature butter that spreads effortlessly over fresh bread (I find people serving cold butter really annoying and thoughtless) to toilets that feel slightly higher than most, South Place Hotel gives me countless reasons to keep recommending them to everyone. Unfortunately not every day is “Sunday Fun Day” but luckily for us there are places like this that deliver memorable dining experiences every day. For your dose of feel good go to www.southplacehotel.com.

Live, Love, Eat!

April x

Reviews

Bringing a food product to market

July 20, 2014

In February I opened JAMROCK, a Jamaican Pop-Up Boutique, on Bob Marley’s birthday and one product that did very well was scotch bonnet pepper jelly. I wasn’t able to get more so I decided that I would try and make it myself. Although I am still at the beginning of my journey with JAMROCK Jamaican Pepper Jelly I want to share with you what I have learned thus far just in case you have a great recipe you want to share with the world. Here’s 5 points that I think are really important, they are not in chronological order, many things I think you actually need to do simultaneously.

1. Create the recipe

This has to be the most important step for obvious reasons. If you don’t love the taste of your product you won’t be able to sell it. I did several blind taste tests with people who would be honest and give valuable feedback. Test your product alongside your competitors and take notes about what people like and don’t like. After you have come up with something you like, eat it a lot because when you go to the factory and have to scale up you will probably have to make changes to the recipe so it is important that you can easily remember what you are aiming for in flavour.

I loved my recipe when I was at the factory but then I went home and tasted it the next day, after it had cooled completely, I realised it wasn’t perfect so we had to tweak it. I would advise that you tell your producer not to jar your product until you have confirmed the following day that you are happy, just in case you need to make some changes.

Pepper Jelly Process

2. Find a suitable producer

There are a few things to think about when looking for the right producer. First question you want to ask is if they create bespoke recipes. Ensure you sign a non-disclosure agreement before sharing your recipe.

Location: This will affect how easy your product can be distributed.
Size of facility: how much can they produce and what is the turnaround time?
People: You will have to communicate with your producer often so it is important that you trust them and feel comfortable working with them.
Certification: If you are planning to approach large retailers they will find it more attractive if your product is made in a facility that is approved by a respected organisation.
Experience: who are their current customers? How long have they been in the business?
Pepper Jelly Process

3. Think about the packaging

Have a clear vision of how you want your product to look on the shelf. This is the first impression and you have to make sure its a good one. I made the error of ordering labels before requesting a sample and I ended up with labels that felt cheap. I thought that approving the artwork as it appeared on my printer was sufficient. Do not make the same mistake I did, ALWAYS get a sample before ordering your labels.

JAMROCK Jamaican Pepper Jelly

4. Do your research

Know what other products are already out there, not because every product has to be new, chances are you will not be the first. It isn’t about being the first but it is about knowing what is available so you can know how to differentiate yourself. I always remind myself that there are so many tomato ketchups on the shelf but I still only think of Heinz. Do not be discouraged by competition, use it to fuel you while you aim to be the best.

Check with your local authority what are the food labeling guidelines.

Take the time to think about your story and how are you going to use it to get others to buy into your product. Where do you see your product, what kind of retailer, what kind of customer do you expect to buy it?

First taste of Jamaican Pepper Jelly

5. Start selling

After you have a product you are happy with and have done your research you should be in a position to meet with buyers and begin convincing them to take on your product. Find stockists and arrange tastings to encourage sales. Build a website and sell your product online, I sell my pepper jelly on www.shopjamrock.com. I will have a stand at the Speciality & Fine Food Fair this September in London so I will let you know what I think of investing in participating in trade shows.

JAMROCK Jamaican Pepper Jelly

Live, Love, Eat!

April x

Condiments, Quick Recipes, Vegetarian Recipes

Mango Chutney

June 25, 2014

Recently I have really been appreciating the power of a good condiment. Just before I left Jamaica at the beginning of last month, mango season was starting and Julie mangoes were in abundance. After mastering chili jam and pepper jelly, I felt the urge to make mango chutney. When I told my friend about my amazing mango chutney she asked if it was like an English mango chutney or an Indian chutney. At the time I had had neither so I couldn’t compare but now I can say it is nothing like an English chutney, which is just sweet on sweet on sweet and it closer to an Indian chutney, even though I find the Indian version overly seasoned.

My chutney recipe is unique because the spices allow the flavours of the mangoes to sing even more sweetly. One thing I will stress is that in order for this recipe to be magical it is really dependent on the mango. I have tried making the same recipe in England, as I would love to bottle it one day and sell it because it tastes so good, but this is just a dream since the mangoes in England are young, lack juice and flavour, which affects the texture and the taste of the final product. I urge you to use mangoes that you enjoy eating raw because it will make a world of a difference in your mango chutney.

Mango Chutney

My small jar didn’t last a week. I used it with Deep Fried Camembert, with chickpea curry (I need to share that recipe with you), I’d put a dollop on my plate and dip my roasted vegetables in it. Honestly it is addictive and I nearly forgot to mention it makes for a great little gift for someone.