Monday, 06 May 2019 15:10

    Pams Brest

    Whenever I see Paris Brest on a menu I'm reminded of Tony, my very eccentric head waiter who I worked with for many happy years at The Chalice Restaurant in Bury. I cooked, he was front of house. His first job when he arrived at work (usually late as he stopped to buy things on the side of the road, arriving in with eggs, flowers, vegetables and often a piece of furniture) was to check what was on the menu and then to hand write the copies. His handwriting was awful and his speciality was the deliberate misspelling of menu items hoping that I wouldn't find out before the end of service and allowing him to regale the customers with a verbal description of the desserts of the day.  30 years on I will never forget his squiggle, the r and i in Paris becoming an m. So dear followers, in honour of Tony I give you my recipe for Pams Brest.

    Published in Gossip
    Thursday, 31 July 2014 21:00

    Spelling misteaks on menu's

    Look at some of these grate spellings, collected from a variety of establishments over a surprisingly short period of time. Do people not proof read anymore?

    Published in Gossip
    Tuesday, 09 November 2010 13:38

    what we do

    Suffolkfoodie is 17 years old! The blog is noted by many for it's longevity and covers all aspects of the world of food and drink. It's hoped that you find it upbeat and entertaining; it includes reviews of Ruth's experiences when at home in Suffolk, out and about for work or when travelling for leisure. The aim is to include small independent businesses and producers, to tell you about what we've found on the side of the road or what we've enjoyed eating or cooking. If you invite paying guests to your pop-ups or to your supper club, then invite us! If you want to share a recipe or a food story send it to us. We are always on the look out for new trends, exciting new producers and innovative businesses in the world of food and drink. Ruth has considerable food and wine knowledge and as a freelance quality assessor is able to give objective and constructive feedback to producers and hospitality businesses within the industry. Ruth works with PR companies to promote new openings and food events as well as providing expert judging services for food and drink awards. We don't take bribes...but we do accept products for review and are happy to provide feedback on your product or business. Where a fee is charged or products/services gifted we make this clear.  However we do consider carefully whether products or services are appropriate for our blog.  If we like it we will tell others. If you would like more information email: This email address is being protected from spambots. You need JavaScript enabled to view it.

    Wiveton

     


       


    Monday, 03 January 2011 13:19

    So wot if you can't spell

    When I worked in a Suffolk restaurant the thought of a food critic discovering us, writing amazing things and launching us into celebrity-land was always tempered by the fact that they might not get it, would write something rude and send us in a nosedive into even greater obscurity. Like a Michelin star it's as much a blessing as a curse. And although the critics still have some influence, now that anyone can have an opinion I'm sure it keeps them on their toes. Tracey MacLeod, food critic of the Independent, ventured out not too long ago to review The British Larder, a Suffolk country pub that has a food blog of the same name.

    Published in Fruit and veg