August 11, 2019

Afternoon! I really hope to blog a little more often from now on especially this week because I am closed for a week until Monday 19 August, just to regenerate the brain! Whilst going through an old photographs of some dishes I came up with for the cafe last year I cam...

August 4, 2019

Sundays is my only downtime where I get a whole day off which can be tough after the busy weeks we've just had. Oh I need to remind you that the cafe is closed for one week from the 12 August so that I can regain some energy and rest my brain. I have a couple of meetin...

July 30, 2019

Another crazy week last week at the cafe.....if I'm not posting you'll realise its just too busy to get on my computer. Busy is a nice problem to have but sometimes you have to sidestep other things that you like to this blog! Now I may need a bit of help h...

July 25, 2019

What a scorcher....with temperatures reaching almost 30 degrees today it was hot! Hope you all managed to keep cool and stay out of the sun? When I lived in Cyprus temperatures got up to between 45-54 degrees you couldn't breath the air was so hot. Imagine a very hot h...

July 22, 2019

This recipe is quick and easy! Thank you to Emanuela for bringing this gigantic courgette into work for me to make something with. Apparently this is a dish they frequently cook in Italy. If your growing courgettes the likelihood is you'll have a glut of them by now.


July 21, 2019

 St James's Cafe Deli on St James's Street!

I'm back after what was to be a crazy week at the cafe, hence no posts.....I sincerely apologise! It's been a tough week in the kitchen. Whenever you make changes in your staffing it takes a while to settle down and find it's...

July 15, 2019

Today I made this lovely salad with the oldest grain known to man, approximately 8000 years old. The grain is very nutty like Freekeh and is cultivated in Turkey, Kastamonu, not far from the Black Sea. I mixed it with red rice to give added texture. Its also known as E...

July 14, 2019

Welcome back to part two of my little series on running my great neighbourhood cafe in Bath. I had intended to run this over two parts but I've realised there is much more to talk about than I first thought. So part three will come tomorrow when I hope to get some dece...

July 13, 2019

Really pleased to be back blogging after a two day break! Not intentional but sometimes work gets in the way. I love to write this blog but it takes time and dedication.....dedication I have but occasionally I run out of time. So the cafe has had its biggest week EVER...

July 10, 2019

The cafe was very busy today and they loved all my new dishes definitely the flavours of the Middle East going on. Belazu is the suppliers of these amazing products which I will talk you through as we progress. My staff had problems getting their heads around all the d...

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Artichokes, Black & White Truffles, Kale, Kohlrabi, Beetroot, Butternut Squash, Horseradish, Fennel, Garlic.

Bilberries, Blackberries, Elderberries, Plums, Quince, Redcurrants

Oregano, Parsley, Rosemary, Sage, Sorrel & Thyme

Duck, Goose, Grouse, Guinea Fowl, Partridge, Pheasant, Rabbit, Venison, Wood Pigeon

Clams, Grey Mullet, Gurnard, Halibut, Hake, Herring, Mackeral, Monkfish, Mussels, Oysters, Red Mullet, Wild Seabass, Turbot



My top tip is to play with seasoning your dishes correctly. There is nothing worse than under seasoned food. I always use Maldon Salt and for ease, ready ground coarse black pepper. For home cooking you can use your pepper mill. Always taste your dishes at every stage during cooking this way you can build your seasoning gradually.



Zhoug...Pronounced Shkug

Is a hot sauce originating from Yemen used as a condiment. Shkug is made from fresh green or red hot peppers, coriander, garlic, salt, black cumin. It may be red or green in colour. I like to use in salad dressings.

Siyez is one of the worlds most ancient grains...8000 years old originating from Turkey. Pleasantly sweet and chewy with a nuttiness and bite. It is known to be high in protein, vitamin B2 & B6 plus Beta Carotene. Use it cooked traditionally as a pilau. I will experiment and use as a grain in a salad...I'll keep you posted


July 30, 2019

July 25, 2019

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