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Each newsletter we will be interviewing a independent producer who is smashing life. This week we talk to David Holton from Blackwoods Cheese Company .   How did Blackwoods Cheese company start? Myself and two friends that I grew up with and had all worked at our local dairy at some stage in our lives, all found ourselves living in the UK. Some still working working with cheese, some not. We couldn’t find any Persian...
Each newsletter we will be interviewing a independent producer who is smashing life. This week we talk to Mat Atkinson from Cobble Lane Cured https://www.cobblelanecured.com Full interview:   What inspired the switch from butchery to making cured meats for a living?    We wanted to do something that went a bit further than traditional British butchery, using the experience and skills...
Each newsletter we will be interviewing a independent producer who is smashing life. This week we talk to Nick Willson, the founder of Loctoa Chocolate .   How did you get into making chocolate?   I've been working in chocolate for 8 years now, beginning in 2011 when I worked for the Eden project and guided visitors around the cacao plantation in the rainforest biome! From there I worked in a number of positions, both...
Each newsletter we will be interviewing a independent producer who is smashing life. This week we talk to Glyn and Pat, the founders of Eaten Alive .   Pat, what is fermentation and why is it good for us? Fermentation is broadly the use of microbes to change foods stuffs or their properties. We focus on lacto-fermentation, using lactic acid forming bacteria (LABs) to acidify and preserve vegetables. These LABs exist in our...
Each newsletter we will be interviewing a independent producer who is smashing life. This week we talk to Sophia Brothers the founder of  Nonna’s Gelato .   Let’s start with the big one, what is the difference between gelato and ice cream?   Gelato tends to use mainly milk where as ice cream is a combination of both cream and milk, resulting in gelato having a lower fat content than ice cream. We...