Yes. The Christmas menu is done and we are taking bookings at the Greyhound Ipswich. I have a very busy few months coming up, so i needed to get the menu down particularly early this year. I hope you like it.
menu design by WHAT associates.
On Sunday evening I was working with a new media production company called ‘remacable’. Founded by Liam Cassidy, they are looking to produce a series of short stories for a digital audience. We are working together to produce something which I can use to promote who I am and what I do at knife of brian, predominantly the cookery workshops.
They will hopefully be able to add the video to their series of films focussing on stories from real people.
We filmed over at Bourne Park in Ipswich. I took my little camera along to record some of my own footage. The kids came along too. My son Isaac is very interested in making and producing digital media. He already runs a successful gaming channel on YouTube, I thought giving him this opportunity to work with a very professional would be something he’d like. I was wrong. HE LOVED IT! This makes the day all the more worthwhile.
If nothing comes of this opportunity, I still have the comfort in knowing that something I have done may have inspired my children.
...I met up with remacable again. They came to film me at the recent Fitness23 camp at Thope Woodlands in Thetford on Saturday. I was hosting the Barbecue for the quests, so this created some additional footage as well as the beautiful woodland surroundings.
On Sunday we met up again in Ipswich to do some voice over work as well as some more "moody/thoughtful" shots by the Orwell Bridge and in Holywells Park. I can't wait to see the final film. It'll be a short film about Knife Of Brian, myself, my back ground and aspirations. Get your tuxedo and posh frocks out for the premier night!
Some photos below.
Check out the video. Subscribe to my channel
The Fitness23 day camp barbecue went well. Lots of hungry people to feed. They'd all been off enjoying some fitness classes, zip wires, running and other activities before a break with my bbq lunch.
Plenty of protein and full of flavour. Some new ingredients for people to try. Setting them on their way for an afternoon of canoeing, cycling and whatever else Mr and Mrs Flewitt has in store for them.... I'll stick to cooking☺
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Update. Here are *some of the recipes from this event:
Firstly, the Quinoa, Leek and chick pea salad-
So, what is quinoa? (Keen-wah) Click here to save me from writing it all out :-) Thanks!
Always wash the quinoa thoroughly. Rinse under cold water until the water looks clearer. This will help the quinoa to be less sticky and porridge like once cooked.
Place the washed grains in a pan and bring to the boil in water or a light chicken/vegetable stock. Then simmer for around 15/ 20 minutes. Although, please check the packaging for instructions too.
While the quinoa is simmering, prepare your leeks by cleaning them and chopping them in to smallr pieces. Do this by removing the heavy green ends, the roots and then slicing lengthways into quarters. Chop each length again at 5mm to 1cm bits.
I would always advise washing the leeks again before placing in a cold pan with a splash of extra virgin olive oil. Turn the heat on under the pan and stir as the leeks start to soften and steam. Once soft, set to the side and allow to cool.
By this point the quinoa should be cooked. Drain in a sieve, rinse until cool, squeeze out extra water and mix with the softened leeks. Add 1 tin of drained chick peas. Mix and Season well with sea salt and black pepper. Garnish with rocket leaves or parsley.
This is usually served cold but can quite easily be served hot on its own or as part of a meal. I’d recommend I nice piece of grilled Cod, haddock of even Hake.
Butternut Squash salad:
This salad has proved to be one of my most popular at this year events. What I particularly like about it, is that it lends itself to many dishes. Meat of fish, or even as a stand alone vegetarian option.
Delicious and nutritious. It embodies the values of eating whole foods with very little messing about with. Taking a few ingredients and putting them together to create a dish.
Ideal for barbecues. This dish brings colour and something different to any meal.
Roast the diced squash with a little of the olive oil, salt and pepper. This usually takes around 20 minutes at 180c But I suggest you check and make your own judgement. Also add a little water to the roasting tray to keep the squash moist if needed.
While its cooking. Slice the spring onions and chillies to the desired size. That's your call!
Also toast the pine nuts to release their flavour.
Once the butternut squash is cooked, leave to cool for just a few minutes, then mix together with the other ingredients and we're ready!
Correct the seasoning if needed. Garnish with chopped parsley and the seeds.
*Check back for more recipes soon.
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