WINTER FOOD
M
ost of us would agree that as a nation, we began to lose our way with food following the advent of ready meals, packet mixes and supermarkets. Thankfully, there’s a resurgence of ‘slow food’ advocates
keen to remind us that growing, preparing and eating food can be as much about pleasure as nourishment.
One such advocate is Sally Williams, whose most favoured way to spend a winter afternoon is in the kitchen, and whose most treasured heirloom is her grandmother’s recipe book.
It’s tattered, dog-eared and falling apart now, but at least Sally’s grandmother would be happy to see that her book of handwritten recipes is still frequently referred to, and happier still that her canon of knowledge has been built on by her granddaughter.
What’s more, Sally is bringing her slow food philosophy to many more people with her new business, The Edible Gift Company, which offers a range of pickles, chutneys and preserves along with sweet treats and savoury bakes, designed to remind us all how food should taste.
“Above all, I try to create flavour combinations that you won’t necessarily find elsewhere” says Sally. “Of course, many
customers buy my range for their own table, but I called my business the Edible Gift Company because one of the nicest things you can do with food is to share it. From an individual jar to a mixed hamper it makes a great gift for all occasions.”
Having completed her 80,000 word PhD thesis in Cultural Studies, Sally left a career in teaching to set up her new ven- ture and provide an outlet for her creativity.
Sally asked herself how she could both earn a living and find an outlet for her creativity. The result was the Edible Gift Company, a range of ‘slow’ foods...
The result was making and selling a range of seasonal chutneys and preserves. Her love of cooking also inspired an assortment of themed herb & spice bags, including those for curry lovers, pepper lovers and Christmas spice lovers, as well as calico bags of culinary grade lavender for a delicious addition to traditional shortbreads and meringues.
Along with her gluten-free breads, quiches and cakes, Sally’s entire product line offers a reflection of her food philosophy, with time and attention lavished upon every hand-made item.
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Sally left behind her studies and a career as a lecturer to focus on creating beautiful food, with a range of pickles, chutneys and preserves.
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