Happy New Year!

We hope you had a wonderful Christmas and that 2014 has started well for you.  Last year was a very busy and exciting one for us catering for fabulous weddings, special birthday parties, family gatherings and even the launch of a brand new English wine.    

This year is already set to be just as eventful.  In the last few weeks we’ve met several of the couples who will be getting married in the coming months to discuss the food they’d like featured at their wedding.  We’re happy to say that the trend for local and seasonal seems to be continuing strongly! 

ffO Cheese Tower

We’ve been wondering what will be in style for 2014.  Last year, naked wedding cakes were all the rage with cheese towers, unusual cocktails, sweet carts and all things vintage still very popular.  Recently, we’ve seen marshmallow, in sophisticated flavours such as elderflower champagne or sloe gin, begin to be used as wedding favours.  Sequins are tipped to be a massive trend next year, on dresses, decorations, table cloths, as confetti and even on cakes.  According to Rachel Griffiths for Bridal Guide in America, films like ‘The Great Gatsby’ last year will have an impact on wedding style for 2014 with couples looking back to the elegance of the 1920s for inspiration.  She also suggests that spicy food and dishes specifically designed to be shared at each table will appear on many wedding menus in The States; will this be translated across the pond we wonder?  

Traditionally June is the most popular month to marry so in the run-up, we’ll be bringing you ideas and tips to help with preparations for the big day. 

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Spring forward!

Spring forward!

Time must surely be speeding up; it’s already March and it hardly feels like we’ve had time to adjust to the fact that it’s a new year.  What a start it’s been too; snow drifts, icy winds, lingering coughs and colds, more depressing news about the state of the economy…at least there are a few signs around that spring is just around the corner to give us a little lift! 

Thinking of springtime, new life, renewed energy (we hope!) etc. we’ve been making a few goals for the new season (much better than resolutions which often seem to be about depriving yourself of some of the few pleasures in life!).  They are all food related of course; well, what else would we be talking about?!             

  • Bake more bread – we’ve been making our own bread at home for many years now but we’re interested in trying out some of the alternatives to wheat, particularly as the number of people with intolerances seems to be on the rise.  We’ve already had good results with spelt but have yet to try khorasan wheat.  Although both are closely related to wheat and not gluten-free they are possibly more easily digested and certainly nutritious substitutes.  For gluten-free alternatives we know buckwheat flour makes good blini but it would be good to look into using it in other ways.  Amaranth and quinoa flours are also gluten-free, high-protein possibilities; does anyone have any experience of using them in baking?   
  • A proper cup of coffee in a proper coffee pot – well ok, the coffee pot’s not strictly necessary but we really think we should go to the trouble of making a cup of decent coffee if we want a drink.
    Coffee cups from Couvert, bespoke event hire in Surrey

    Coffee cups from Couvert, bespoke event hire in Surrey

     Trying different types of bean and from different countries for example or a new blend; on this note, there are 2 local roasteries we can recommend: Coffee Real and Beanberry who now roast on demand for the coffee house Pinnock’s in Ripley (the UK’s first drip coffee bar).

  • Buy fresh, buy seasonal, buy local – yes, we’ve said it before but it’s always worth reminding ourselves of it, particularly as the horse meat scandal still persists in the press.  This is in no way an excuse for false labelling but isn’t it true that you get what you pay for?  Anyone who has bought meat from an independent butcher knows this is true and is prepared to fork out a bit more to guarantee the quality of the food we eat.  Buy it local, buy it fresh and from known and trusted sources; what more is there to say?! 
  • Make more time to read and follow other people’s blogs – there are some amazing people, doing amazing things with food out there and the best part is they’re willing to share their ideas with us.  The least we can do is show some support!   
  • Spring clean the pantry – it seems a good time of year to check through our dried goods and have a bit of a clear out, particularly the spices and dried herbs.  Although they might not ‘go off’ in the way fresh produce does, their strength, taste and aroma does deteriorate over time.  We know most dried products should be kept away from heat, moisture and direct sunlight but we’ve been reading recently that chilli powder, paprika etc. are actually best kept in the fridge to maintain their colour (although this advice does seem to come from countries with considerably hotter climates than ours!).      
  • Get out and about – there’s nothing better than finding a hidden gastronomic gem.  A delicatessen, café, farmer’s market, specialist producer, ingredient etc. it’s exciting to discover something new for the first time, only trouble is they don’t stay hidden for long!     

Tell us about your goals for this spring!

 

 

 

What did you find under the tree this year?

Amongst the usual Christmas gifts of socks, gloves and scarves, there were a few culinary treats for us under the tree this year; some attractive bannetons, a sugar thermometer, personalised aprons, some foodie books, a cheese making kit, ceramic measuring spoons, an ice cream maker…  All we need now is a bit of time to play with our new toys!

We also exchanged some homemade gifts with each other (what better to give to people passionate about food?!) including clotted cream fudge, spiced biscuits, peanut brittle, salted caramel truffles, chutneys, curds, bramble gin, limoncello…

It would seem the FFO staff are as busy in their own kitchens as they are here!

A year of celebration!

As we near the end of 2012, we can celebrate what has been, despite the challenges of the financial climate, a great year for FFO. In our 25th anniversary year, we have shown that we are at the top of our game, committed to producing high quality food that is seasonal and stylish but above all full of flavour whilst providing an excellent and bespoke service for our customers.  Here’s hoping we have even more to celebrate in 2013!

We’d like to wish all our customers, suppliers and staff a very Happy New Year!