Raw Halo selection

Refined sugars and an interview with Raw Halo

Refined sugars as a common buzzword, but do most of us really know what is meant by refined sugars? This post will go into the basics of refined sugars and an interview with Meg, founder of Raw Halo, a chocolate bar range free of refined sugars.

I’ve always loved chocolate, so for me it was a simple change to healthier chocolate – that’s where the inspiration for Raw Halo was born.  Meg from Raw Halo

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Climate change heading

8 Easy Actions to Combat Climate Change

If you’ve been following me on my social media channels, you will know that I’ve recently been spamming various articles related to the recent report on climate change at the United Nations. For a while, we assumed that climate change was a problem for future generations, but the recent report has shown that the effects could be felt in as little as 5 years. There is a lot that can be done to try and help save our future, ranging from reducing travel (yes that means fewer holidays), reducing plastic use, recycling more, buying more sustainably etc.

Whilst you can argue that the government must be the one to make major changes, I’m optimistic that consumer power can have an effect if we all just DO SOMETHING. The rise in vegetarian and vegan options is certainly not something that was created via a top-down approach! If we want to continue to have any quality of life over the next few decades of our lives, drastic action is required by all, and we need it fast!

As this blog primarily focuses on food, I will be discussing some thoughts specifically related to this but will also touch on some of the other stuff.

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Veg Cubano

Interview with FINCA

You might have heard of FINCA from BBC’s program Million Pound Menu, where they managed to secure funding after wowing investors and customers with their Cuban inspired food. Here, I interview FINCA to find out more about their experiences after the show.

… handing in your notice at your work and following your passion is a tricky decision. It’s the head over heart sayingJoe from FINCA

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Interview with Adam Reid

Adam Reid is Chef Patron of The French at the Midland Hotel in Manchester. He participated in an international culinary retreat to Alaska last June, where he was given the opportunity to understand more about Alaska’s sustainable fishing industry, as well as the scale and the size of the species fished. Since his visit, Adam has been experimenting with a range of Alaska’s finest seafood.

Here, I interview Adam on his experiences.

We have to source responsibly. Food has become devalued and the only way not to lose what we have is to look after it.Chef Adam Reid

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Rows of cocktails

What is the Asian Flush?

I’ve been wanting to write about the Asian Flush for a while now. Living outside of Asia, it is perhaps not common knowledge unless you have a lot of East Asian friends. The Asian Flush occurs when an East Asian person drinks alcohol and their face flushes after only one drink. The condition is also known as Alcohol Flush Reaction and it is something that I have.

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The market stall

Interview with Yes! Doughnuts

I first came across Yes! Doughnuts at their first market in Levenshulme market and fell in love with their interesting flavours and good texture. I was particularly happy to see that they were selling some vegan doughnuts, and although not a vegan myself, I had my best blogger friend, Lacey, in tow and was so happy that we could both have a doughnut!

You can find them frequenting GRUB at Fairfield Social Club but they hope to be back in Levenshulme one day. Here, I interview Phil of Yes! Doughnuts to find out what gets them buzzing about doughnuts!

I like the idea that each doughnut flavour could be an experience, or tell a story. Although it doesn’t matter if people aren’t interested in that, so long as they get a fun, delicious doughnut.Phil from Yes! Doughnuts

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