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Jane Milton – Telegraph 17th April

 

 

I was asked for my opinion on how quickly insect protein will be adopted by the mainstream UK food scene. I think it will not be adopted by the majority any time soon – most people in UK can access plenty of protein and if they are concerned about the sustainability of producing and eating meat there are plenty of pulses, beans and other non -animal sources too.

I do think that in countries where people cannot get enough protein and where they cannot produce enough, insect protein could be very important because of the speed and minimal resources needed to produce it.

Making flour and then cookies, porridges or muffins etc will make the products far more likely to be accepted than leaving insects and grubs whole or I think calling your business by a name with the insect name or the word Grub in it.

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Jane Milton

Food industry expert Jane Milton has been in the business for more than 30 years and has the inside track on all things food!

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Let Me Introduce You To Francis Gimblett, author of the Gimblett's Guide to The Best of British Cheese, and Co-Owner of Taste of the Vine, an Interactive Food and Drink Events Business. ,
byJane Milton

Let Me Introduce You to Francis Gimblett, Author of Gimblett’s Guide to the Best of British Cheeses, and co Owner of Taste of the Vine, an interactive food and drink event company.

Francis and I met in Spring 2021 when I joined one of his monthly Friday evening meet the cheesemaker tasting sessions. I learned so much and loved meeting the cheesemakers. I told other people and very quickly was joined on screen by 10-12 friends each month ….

My copy of Francis book , Gimblett’s Guide to the Best of British Cheeses has become very well thumbed and through it i have tracked down cheesemakers around the UK and even found a cheesemaking course in Tottenham, London inspired by him.

He is a great story teller so i know you will enjoy hearing about :

  • his journey in food and drink
  • people who have inspired or encouraged him
  • his French mother’s cooking and how that added to his food journey
  • how he has for many years, resisted repitition and always desired change, t learn or to reinvent things BUT
  • how possibly now after almost 2 years of constant change, he my just be happy for a little more predictability for a while
  • we talk about work life balance and partnering in business with his wife
  • about the importance of understanding your P&L and planning for your business right from Day 1
  • we also get a hint or two about his next taste adventure….

I cannot wait


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