My Mother has always been an amazing cook, she encouraged me as a child to bake with her as well as teaching me to make all of the basics from scratch – I still do a mean chilli con carne! I’ve such fond memories of licking the bowl as the Victoria sponge mix went into the tin and salivating as I waited for the cake to rise in the oven. I loved the magic of how a few simple ingredients would transform into something which not only smelt and tasted extraordinary, but also looked so incredibly beautiful.
Although my Mum did cook for our family, my parents also had a business which required them to travel the world, and entertaining clients meant they often ate out. I was fortunate enough to dine with them at some unforgettable restaurants, pubs, tucked away eateries (best kept secrets known only to the locals) and from a young age learnt about fine dining.
Food has always excited me. The journey of reading the words on a menu and picturing in your mind how that plate of food might look, smell and taste. Then it arrives at your table having being created by a clever chef, who you’ll likely never see. It’s entirely fascinating. It’s not just fine dining and Michelin starred restaurants that impress me though, one of my quests on my food journey is to find the perfect burger, if there is such a thing?!
It’s also a huge privilege to be involved with my family’s restoration project of the UK’s largest Georgian Walled Garden – The Walled Gardens at Croome Court. My parents as custodians took on the overgrown wilderness and dilapidated buildings within the 7 acre plot back in 2000, and have been lovingly restoring it back to the working kitchen gardens it once was in the early 18th century. The gardens are now open to the public to enjoy from Easter until the end of September every Friday, Saturday, Sunday and on Bank Holiday Mondays. Fresh produce is picked and on sale during these times when available.
My passion for food and burgers (as well as a few friends) inspired me to start my food blog ‘Pershore Patty’ back in January 2017.
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Thanks for reading.