I’ve created this cocktail in conjunction with Corky’s Schnapps who have rebranded in November with a gorgeous new sleeve to their bottles. Corky’s Schnapps come in five awesome flavours: Sour Apple, Sour Cherry, Raspberry Glitter, Blueberry Glitter and Mango Glitter; they are the only glitter schnapps on the market! This recipe uses the Raspberry Glitter. *
It’s been nearly a year since I last visited Iberica and gave it a shining review, so when Iberica invited me again as part of a blogger’s meet up, I said yes instantly. The evening showcases their Spring menu as well as the art of using a porrón, a traditional Spanish drinking vessel for wine.*
I’ve seen poké (pronounced po-kay) online through various foodie channels. It is a Hawaiian dish inspired by the food fisherman ate as they took the offcuts. It is heavenly influenced by Japanese cuisine with the use of raw fish, rice and soy sauce. Manchester’s own poké place, Oké Poké, opened in April so I was excited to come visit one evening.*
Bangers and Bacon were the winner of The Kitchens start up street food competition last year and have thus been given permanent fixture in Spinningfields, as Beastro. James and Heather are also known for creating Bobbys Bangers, traditional butchers sausages handmade in Lancashire, whereas the third part of Beastro, Richard, is a brilliant chef.
I really like how they source all their meat and vegetables locally as this is something I strive to do myself! I was invited to the press release to see what makes this place amazing.*
Hot cross buns are one of my favourite things to eat when I was young. Having grown up with Chinese bread which is quite sweet, I have a special affinity with sweet bread in general. This pear and cardamom hot cross bun recipe combines two of my favourite flavours into one bread, and I hope you give this a go!
If there is something I enjoy more than cakes, it is cakes with tea. Tea was pivotal when I was growing up with tea being served with every Chinese meal. There were many types of teas and my curiosity for tea widened when I grew up and was able to try different varieties of tea from specialist tea shops and abroad.
When I found out Leaf had a pudding club which pairs pudding with tea, this massively peaked my interest. Here I will review the evening. *