Putting the passion into pumpkin


Search Halloween recipes on the internet and you’re never far away from the signature pumpkin soup. I don’t mind a pumpkin soup – it’s a great canvas for all sorts of spicy additions – but are we going to move beyond this from a food point of view?

My own thoughts are echoed in this entertainingly written feature from Produce Business where pumpkin farmers are looking to chefs to help promote new and different ways of using this versatile and iconic winter squash other than slicing them up for ghoulish decorations.
Halloween takes up a much larger slice of the social calendar than it did a decade ago, says the article.

And while our supermarket aisles are awash with the orange glow of carving pumpkins, it seems producers and retailers are open to expanding their seasonal offer with more edible varieties. Some of them are promoting recipe ideas too but the growers are calling for more support and ways to promote the cooking of them.

Recently at a Guild of Food Writers tasting event Natoora were delighted to share their Delicio squash, lovingly produced by a young farmer in Italy, that dedicates his farm to growing only melons and squashes year round. Undeniably gorgeous in flavour with an intoxicating depth and quality, writers were shown how easy it was to caramelise with just a little butter in a pan before being finished off in the oven.

This is just one quick and simple idea but there are so many more. What should squash and pumpkin farmers do to promote their products? Share your thoughts below.

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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!

In her podcast, Jane takes you behind the scenes of the food business and introduces you to her incredible network of producers, entrepreneurs and
consultants she works with. She shares inspiring stories and experiences with you to help you to build a stronger, healthier, better version of your own business.

Let Me Introduce You with Jane Milton

Jane Milton
Fresh Banter with Giles Christopher ,Food, Drink & Hospitality Photographer
byJane Milton

Fresh Banter with Giles Christopher, the food, drink and hospitality photographer


Giles and I met many years ago through his wife and business partner Abi, and since then we have all worked on a lot of jobs together and have spent a lot of time together socially chatting about business and life.


He got some great advice from his Dad about offering to do things nobody else likes to do at work and making himself a valuable team member and sound found he had multiple job offers …


He’s run his own business for over 20 years and we talk about how basic business skills should be part of the curriculum for everyone nowadays


He shares about the prep that goes into shoots and how technology has changed the job so much and how much time photographers now spend in post production too. And about the sheer weight of kit that he takes to ‘location’ shoots too.


Giles loves tech and is always pushing himself to learn new ways of doing things , or master new equipment and he also talks about keeping up with and ahead of that if you can


A really interesting insight into all that food and drink photography involves, and some great tips for podcasts and business blogs to watch out for too.


I’m really pleased we managed to book Giles for a chat in this last episode of series 3…


Let me introduce you to Giles Christopher

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