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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!

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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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