Eco cuisine suppliers – Centrepiece Cakes by Kerry
- By Sonya Meagor
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- 11 May, 2018
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If you have been tuning in to the blog over the past couple of months you will have seen our mini series all about the suppliers we use here at eco cuisine.
We launched this mini series, as we believe people have a right to know what their food is and where their food comes from. We carefully hand select our suppliers based on the quality, taste, processes and values of their business – ensuring they meet our exceptionally high standards. So you can be assured the quality and taste of our ingredients and menu options are the very best.
You can read the last post about the bakery we use here and about one of our favourite butchers here. Next up in our mini-series, we would like to introduce you to the amazing cake designer we use – Centrepiece Cakes by Kerry.
Whilst Kerry is not known primarily for corporate cake making, I met her at a local networking event in North London and we just “clicked” – it is really important to us that we share values with our suppliers, so it was our mutual interest in all things food no doubt!
The fact that she uses high quality ingredients like us, that she has her own design studio and kitchen, is fully insured and is both talented and passionate at what she does all meant she had to be on our supplier list – adding another local to the list.
I use another local supplier for what you might call the more
traditional afternoon tea items; like double ginger and chocolate and
Guinness cake from Holtwhites. Not only are these delicious sweet
treats, but truthfully, I don’t particularly enjoy baking apart from my
now famous (I think it’s fair to say)……..drum roll…… chocolate
brownies……….. My skills are best placed cooking up a storm in the
kitchen. But, I needed someone who could make lovely Victoria sponges
and someone I could recommend to any forthcoming brides, as we do cater
for private events too from time to time.
I have used Kerry for her Victoria Sponge to add to our afternoon tea offering. Of course she didn’t just deliver a sponge – it has been decorated with some fresh fruit in the middle – because Kerry always goes that little bit extra and it makes all the difference.
If you are thinking about having an afternoon tea or birthday party – we do private and corporate events, so do get in touch to find out more.
The Millfield theatre is home to eco cuisine and the events have been held here too for that reason.
OLIO (the food app) and NLWA (North London Waste Authority) CROPDROP (local Haringey boxed fruit/vegetable scheme) plus our very own Sonya Meagor (eco cuisine) are confirmed as our first speakers and we're For each event, we support a North London based charity related to the event theme - for this event we're delighted to collaborate with The Felix Project .
TICKETS
https://www.eventbrite.co.uk/e/sustainable-food-packaging-tickets-61490383392?aff=website
With less than two weeks until Christmas and the holidays nearly upon us, the shops are stocked with delicious festive treats and people are already stocking up on Christmas food fit for a feast or two.
But, just because it is Christmas doesn’t mean we should not consider what is in season and keeping sustainability at the forefront of our minds.
So, what is in season over December and the winter seasons in Britain? Well, thankfully many of the Christmas time favourites are favourites for a reason – they’re traditionally easily grown and sourced in the U.K. over winter. Cabbage, sprouts, potatoes and onions, celeriac, celery and carrots as well as parsnip and swede are all in season this time of year. Not forgetting chestnuts, beef and venison and even guinea fowl too.
So roast dinners with all the trimmings can be environmentally friendly! Of course clementines, pomegranates and dates are seasonal favourites too and these are obviously not sourced locally.
Whatever you buy and eat over the festive season, remember to consciously consume – making informed and conscious decisions about what you buy and eat.
In the lead-up to the Christmas break we enjoy hearty, warming foods, keeping us warm in the cold weather and suitably fuelled over this busy season.
We enjoy Rumbledethumps – for those who haven’t heard of it, it is the Scottish equivalent of bubble and squeak as it is often made with leftovers, though it isn’t usually fried. It is a lovely filling dish served as a side or when served with a nice piece of fish or chicken breast can even be a substantial main meal.
Rumbledethumps
550g large potatoes,
350g swede
60g unsalted butter
250g kale, finely sliced
1 small onion diced
Sprigs of thyme
25g cheddar cheese, grated
Preheat the oven to 180C/350F/Gas 4.
Peel and chop the potatoes and the swede and chop into large chunks. Next, boil in a saucepan tender. Drain and return to the pan.
Heat three quarters of the butter in a pan on medium low heat and cook the kale and the onions for a few minutes, until the kale is tender and onions lightly browned.
Add the kale and onions to the pan with the potatoes and swede then add the remaining butter and mash together. Season, to taste, with salt and freshly ground black pepper.
Place the mashed medley into an ovenproof dish and top with the cheese. Cover with a lid and bake in the oven for about 20 minutes, then remove the lid and continue to cook for a further 15 minutes, or until piping hot and golden-brown on top. Serve with fresh thyme.
What winter dishes keep you going in the lead-up to the Christmas break? Let us know in the comments.
