COOKING COMPANION Transparency
in Food What does transparency mean? Clearly labelled food packaging and restaurant menus.
Liam Says: Food allergies have become a major concern within the country and is a major concern for retailers; particularly in the wake of recent fatalities as a result of poorly labelled products. All food operators should wake up and take note. Clearer information on packaging and training for all food sector workers is incredibly important. I personally think that within the next 6 months all menus should aim to highlight ‘the big 14’ allergens. More training and information should also be available to food providers on food substitutes.
Bitter Foods Liam says: T e popularity of gin has not stopped or slowed down throughout 2018. With the ease of distilling and the instant return, it is ever popular with micro-breweries. T is in turn has had an infl uence on drinks and food that are popular and trendy. T ink chicory, kohlrabi, citrus fruits, chocolate, coff ee, cabbage, mustard and Green tea.
Ice Cream Liam Says: I know it seems bizarre to talk about ice cream in the middle of winter, but sitting in front of a warm fi re with a pot of ice cream when it’s cold outside is a beautiful thing. I recently met Amanda Stansfi eld of Granny Gothard’s and we spoke about the nutritional aspects of using unpasteurised milk in their ice cream. Not
only is this their unique selling point, but the method has amazing health benefi ts too. In my home town in Ireland and across the UK, ice cream shops are popping up with frozen yoghurts, free-from varieties and sugar-free alternatives, all of which are changing the perception of ice cream being unhealthy and something you have by the seaside.
African Food Liam says: African food has been on the rise for many years, but in 2019 it’s likely to gain wider popularity. With our palates adapting to appreciate spice and heat, I recommend searching out the cuisines of Western and Southern Africa. African cuisine in particular utilises local grains, meats, vegetables and fruits. I love the simplicity and hearty clean fl avours. T e cuisine doesn’t rely on fl avour additives or thickening agents and therefore remains true to the produce and fl avours of the local area. T e food is based on one pan wonders and uses most things with little food waste. If there are leſt overs, tub it and put it in the fridge for next day’s lunch.
Feel Good Food
Liam says: T is is a bit of a broad one but in the media last year there has been a lot of focus on the damage we are doing to our environment and waters with plastic and non-renewable energy. I think fast foods and supermarkets will be put under increasing pressure regarding food packaging. T ere’s going to be a ban on plastic straws this year and a lot of suppliers to restaurants are cutting down on their packaging and re-using plastic crates. Arthur David, our fruit and veg supplier here at T e Castle, uses recycled paper bags for all our loose fruit and this is gaining momentum. Friska café in Bristol is doing an amazing job of promoting feel good food. T ey focus a lot on current issues, such as off ering nutritional ‘fast food’ alternatives, recyclable goods, ensuring animal welfare, dietary awareness and partnering with charities that support coff ee producers in Africa. Feel good food is about reducing food waste and doing our bit to help our environment through our positive choices.
46 | THE WEST COUNTRY FOODLOVER
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