Truffleicious is moving

Truffleicious in Appledore

Devon,Appledore,smallbusiness.socialmedia,food
Facing a sea of dreams

Having suffered the slings & arrows of Great Chalfield & not made an outrageous fortune, Truffleicious is now moving to Appledore, North Devon, to face a sea of dreams.

While I have enjoyed my time at Great Chalfield, I am not going to miss the National Trust visitors, who could not, or would not understand that I was a Sole, Independant trader and not an employee of that said organisation. The rudeness of these visitors was just unbeliveable, – there was me thinking Trust members came from a more polite society? – I built my business, based on years of experience, to supply home made healthy foods which are preservative & additive free. I also cater for gluten free, dairy free & any other trendy fad, that happened to be in vogue. (With apologies to true Celiacs etc). However, this was not good enough. Why could they not have a normal scone, they had them at other Trust establishments? Well. “The reason is Madam. I pay them to be here”, I coverted their Stable into a working kitchen & obtained the required hygeine status, – at my own expense – rent the flat above & made my lovely little garden, from the car parking space & yes I do only open from 12.30 – 3.30, “Why”

Because I have to make all this food myself, serve it, wash up, shop for ingredients etc & also spend 3 hrs a day promoting my & other small businesses on-line, plus writing my recipe blog: https://truffleicious.blogAll of this is fine, but if the weather is poor, all this freshly made food gets given away as there are no customers. So. when they think I must “make a fortune” all I can say is “No. I sit on my bum all day”. Of course, the majority of customers are lovely, many even appreciate what I am trying to provide during the summer months & order from me during the winter. So. To those of you who have left comments on Trip Advisor. Twitter, FB & Instagram, May I say a huge THANK YOU & I will miss you.

Now, Appledore here I come. I will still be selling my truffles etc but on-line https://truffleicious.org I have also built a new website: https://northdevondoes.comwhere I will be promoting, small businesses in the area & continuing my blog & recipe development. Will also still be publishing my recipes on my Foodies Wiltshire FB page. Not being one to “sit on my bum all day ” I have another little business idea up my sleeve, so as they say in todays world “Watch this space”.

meringue, aqua faba, gbbo, BBC Wiltshire, Desserts

The Food Experience

Food. We all need to eat, but how do we get the best out of our food? Experience is the key. I hope I can explain this here:

gluten free, cake, sweet canapes, chocolate, home made
Its in the eating

OK guys, I’m a sixty-three year old person with a wealth of experience in cookery, food & nutrition. There are plenty of others out there like me. Scanning the social media sites, feeds are awash with advertisements for cakes, canapes & cauldrons of healthy foods, but, everyone with the eye for a quick buck can Google a recipe, watch the instructions on YouTube & all of a sudden they are a cook/caterer/dietician/food writer. Come on, wake up. Real chefs/cooks are time served, they know how to create recipes from a few ingredients, they can pop round & look in your fridge & have the knowledge to create a tasty meal from a few ingredients, they do not rely on packet mixes – expensive – or recipes from in-store mags,which are suggesting you buy their ingredients. Experienced foodies have the know how to substitute ingredients & produce quick, healthy meals. The key word in this missive is EXPERIENCE.

Cooking, cookery, food, recipes, baking
Experience Counts

My interest in cooking started when I watched my Mother cooking. Mum was a great home cook, producing good, tasty, substantial meals, from scratch for her family. I always thought that if I changed this & added that, I could create interesting variations on a theme. I built on this experience & went on to be a family cook at a rectory The Kitchen Experience in the Cotswolds. Prue Leith wrote several articles & published recipes of mine in the Guardian.  I opened a Dinner Party delivery service & “Private Dinning Room” in Broad Campden, Gloucestershire, which attracted many celebrities of the day. The idea being that guests told me their likes & dislikes, I then created the recipes & menu around these likes.  People brought their own wines & a jolly time was had by all.

Country Houses, Shoots, Polo matches, Dinner Parties, Fine Dining
Cowdray House, Cowdray Park, Midhurst, West Sussex

I spent many a happy year at Cowdray Park in Midhurst as private family cook before moving on to Harrods, designing food for the food hall & as Mr Al-Fayed’s family cook.

You may well ask. Why am I not rich & famous? The reason being, I spent my money & time on bringing up my son & travelling to broaden my knowledge & love of all countries cuisines.

Currently, being a person of a “certain age” – read “On the scrap heap” – I converted a Stable, below my rented accommodation, at a National Trust Property into a Catering Kitchen Truffleicious at Great Chalfield I registered with the local Council, earned my 5* food hygiene status & pay rent to serve totally homemade, healthy food to the visiting card holding, trust members of the public. Now, don’t get me wrong. Through constant Social Media marketing – my own – & the generous help of local guides The Pig Guide & local radio BBC Wiltshire GBBO Challenge I have built up a loyal following, who visit to sample my homemade delicacies. Unfortunately, neither the donor family of the property or The National Trust seem to be aware of the service I provide on their property. The verbal abuse I experience is quite extraordinary, just because I do not serve chips, or shop bought white sliced bread. Loyalty to tenants? Unheard of.

Vegetarian, homemade food, raw food, gluten free, bread
“How can I help”

This brings me to a conundrum. I keep getting asked for my recipes. Netflix, recently filmed here. I provided lunch for them, one of the producers from “LA” is desperate to have the recipe of my Gluten free Lemon Mousse Cake?. Another company who is using a photo of my Wiltshire Cider Cake, in their 2019 Calender wants the recipe. It has taken me 40 yrs to be able to perfect these recipes, I am also about to write a book containing these recipes with 40% profits going to the charity MIND . Why do they think they are just available. Gratis.

 

Times & shopping habits have changed, however, experience still prevails. Why would you want to buy or serve a tasteless, nutritionally dubious, ready meal when you could learn in a couple of hours, the tricks of the trade? Cookery Tuition

By the way. Should anyone out there need a Food/recipe consultant to help them create original recipes, for their food outlets, just remember. ” I haven’t been crushed “. Yet.

If you have been. Thanks for reading.

 

News Letter, Homemade, food, May,

Truffleicious in May

Truffleicious News letter May 2018

At last the sun is shinning on Truffleicious Stable Kitchen & garden. How long it’s going to last, I couldn’t say, but while its here I’m going to make the most of it, so without further ado here is our News Letter for the merry month of May.

Lets deal with the healthy food first & move onto the naughties later.

Salads, Frittata’s & Low Gluten Pastry & Breads will play a large part of our menu this month & through out the summer. Most of the salads will be Gluten Free & Dairy Free.

These salads will change regularly to incorporate different fruits & veg as they come into season. I will no longer be using white or whole meal flours in my baking, replacing it with the ancient grains of Spelt & Rye. You can find out more about these flours in my blog, by following the link here>> Low Fodmap diet, Rye & Spelt On the menu this week was a vegetarian Chickpea, Tomato & Pepper Pie, made with Spelt Pastry.

Vegetarian, Spelt pastry, Homemade food, Chickpeas, Low FodMap diet
Vegetarian Pie.

I just love bread, although I am not Gluten Free myself, I have been following a Low FodMap Diet & have found, I do not have a problem with home made bread. [Proscessed food doesnt suit me]. As people are more aware of their sugar intake, I have also discovered that savoury products are more sought after, than sweeter options these days. I have developed a range of recipes, again using spelt & rye, but also utilising a range of root vegetables, which both keeps the product moist & adds a slight natural sweetness. These products are homemade & contain no Flour improvers, additives or preservatives. Pictured below are Cheese Twists, Rye, Sweet potato & Cinnamon Loaf, Spelt & Linseed Rolls & Sweet Potato Scones. I am also working on an Olive & Sundried Tomato sharing Bread & a Fennel & Prosciutto Loaf. If you are coming the Great Chalfield Plant Fair, this Sunday 6th May, you will be able to see & taste the final products.

Bread, Baking, Bakery, Home made, Low Gluten
Selection of Home made Spelt & Rye Baked Goods

If you fancy an alfresco picnic in the beautiful gardens at Great Chalfield Manor why not bring a bottle of wine & partake of some olives dressed in our home made Herb & lemon dressing, some of our home made bread & some dipping oil. Perfection.

Now on to the naughties. Ice cream & Chocolates. Last year I started making Ice Cream, during the summer months which proved to be welcomed by my loyal followers. This week I have made Raspberry Eaton Mess G/F, V Rich Vanilla Gelato GF, V & for those of you who are Dairy Free a Coconut Ice. GF, DF, V. My Ice creams are made with local free range eggs & fresh local milk. They contain no Artificial flavourings, additives or preservatives & are made weekly in small batches. My chocolates & Truffles, are also preservative & additive free & made with Belgian Chocolate, the dark chocs containing 70% cocoa Mass.

Our very popular Lemon Mousse Cake GF, V is still on the menu along with the men’s favourite, Wiltshire Spelt Cider Cake.

If you have tried our food & enjoyed it please leave a comment on this website. Comments which are left in the National Trust Box are not passed on to us. Likewise if there is something which you feel we could improve, please let us know.

Sign up for our monthly newsletter below.

Until next month.

home made food, Great Chalfield Manor, Light lunches, cakes

Taste our Food

From 1st April – 30th October 2018 you can taste our fresh homemade food at The Coach House in the beautiful grounds of Great Chalfield Manor, Nr Melksham, Wiltshire.

Tea, home made, cakes, light lunches, Trufleicious
Medieval Manor House & Gardens Wiltshire

You may also be able to meet our furry friends at Chalfield. Orla, Gypsy & especially a sweet little terrier called MING who’s bark is worse than her bite!

Dogs, Labrador, Lady of the Manor
Afternoon all

Our light lunches, soups, cakes, desserts & chocolates are freshly made our converted Stables Kitchen & served from the Coach House.

I am open from 12.30 – 3.30 on Tuesdays, Wednesdays, Thursdays and Sundays.  As I am an independent, sole trader the food is freshly cooked in small batches by me from my own recipes & served by me from the Coach house.  Our style of cooking is fresh, vegetarian & healthy with a few naughty bits on the side. All dietary requirements are catered for and gluten free cakes are always available.

Chalfield Visitors Book
Lovely comments in our visitors book

food, hygiene, rating, scoresonthedoors,
Our Scores on the doors

We have seasonal menu changes & like to use fresh local ingredients. Each day we have a light lunch special. As our business is weather & visitor dependent it is advisable to choose & pay for your lunch on arrival, before touring the house & garden, to avoid disappointment.  You can also book afternoon tea for groups wishing to visit the Manor.

Check out our new Summer Menu here:   TRUFFLEicious Summer Take away Menu

You can follow me here on twitter, instagram & facebook to find out more.

I am registered as a food business with Wiltshire Council and hold a current (2018) Level 2.  Food hygiene certificate.

Look forward to meeting you in the coming season. Your comments are appreciated.