An evening with Pama Ham

A while back I had a lovely invite to cook with Parma Ham at Cactus Studios. It seemed that the trains did their best to stop me in my tracks (!), with cancelled trains and delays. After what felt like a very long and tedious train jouney I arrived 45 minutes late but luckily it was … Continue reading

The art of Prociutti di Parma

I am a firm believer that passion drives great results, no matter what your aim is. I guess this is part of why I decided to change my line of work, given the amazing opportunity to take some time out and re think. Earlier this fall I had an invite to a Parma ham event. … Continue reading

A Global Parmigiano Reggiano Award

I entered my first foodie competition, the Global Parmigiano Reggiano Award. The brief said to use only three ingredients, parmesan being one of them. It is really difficult to limit yourself to so few ingredients. I did a lot of thinking and when I walked past the fishmonger and spotted some lobster I got an idea. It … Continue reading