Ruth Bolton helping deliver great quality and great taste to hospitality and tourism businesses
  • About Ruth
  • Projects and Inspiration
  • My Blog - suffolkfoodie
  • Get in touch

Better than Wow!

3/5/2019

0 Comments

 
Picture
A visit to the cafe, restaurant or food outlet within a visitor attraction should no longer be seen as an add-on at the end of the visit, but it is expected as part of the whole experience.
My presentation at the VisitEngland Assessors Conference last month provided ideas to help raise the standards and quality of food and drink at visitor attractions. Topics up for discussion were:
* Food and catering plays an essential part in creating a seamless customer journey at attractions.
* Catering is a great business with healthy margins and has the capacity for creating a distinctive product.
* A great Café or Restaurant can increase footfall and visitor numbers and become an attraction in itself.
* Quality food and drink if done well can rival the best of exhibitions.
* Food and drink outlets are an important secondary spending stream.
But as always looking at current food trends created the most lively of discussions.


0 Comments

Judging for Eat Suffolk Food and Drink Awards

8/4/2018

0 Comments

 
Picture
We should be proud of our food and drink heritage in Suffolk. It is one of the finest places to eat in the country. So it was no mean feat to judge the Best Restaurant Category for publisher's Archant, the promoters of the awards. Armed with score sheets and an insatiable appetite to sample multiple courses and many meals, the very worthy winner was The Unruly Pig at Bromeswell. Runners up were The Bildeston Crown, 1921 and Tuddenham Mill. All areas of the businesses were scrutinised in the judging process, including pre-arrival booking processes, the welcome, menu knowledge, wine service, cleanliness as well as the quality and presentation of the food. Pictured above are head Chef Dave Wall and owner Brendan Padfield from The Unruly Pig.
0 Comments

Herbs in the Kitchen

2/3/2018

0 Comments

 
Picture
I have just put together a four week practical course for a client which will show the versatility of popular culinary herbs. Sessions will be 3 hrs long and include a dish to cook and take home and recipe sheets. This is based on a course I taught a few years ago at West Suffolk College. I have always been fascinated by herbs and their many uses and have developed recipes for all of these popular and easy to obtain herbs.
Week 1 - Basil, thyme and chives.
Week 2 - Parsley, tarragon and bay.
Week 3 - Coriander, sage and oregano
Week 4 - Mint, rosemary and dill.
Get in touch if you would like a short cookery course created or delivered for you.
0 Comments

Recommendations

12/7/2017

0 Comments

 
Picture
It's always good to get published in a cookbook! I have lots of local food knowledge and contacts in the food world if you need recommendations
Picture
0 Comments

Eating Out in The Broads

4/3/2015

0 Comments

 
Picture
Today saw the launch of the Eating Out in the Broads guide. I visited and assessed (with a little help) most of the eating establishment situated within the Broads Authority. The launch took place at one of my favourite hotels. The Norfolk Mead Hotel in Coltishall.
Picture
0 Comments

An  Inspector  Calls ...The Figures

18/12/2014

0 Comments

 
For those of you that think I have a dream job. Here are the figures. In the last two months I have dined out on more than 60 occasions. I ate belly of pork 6 times, 8 curries, 8 fish pies, a handmade burger on 9 occasions, endless sausage rolls and cheese scones. Not to mention the 4 lemon possets, 5 slices of cheesecake, apple crumbles and cheeseboards. I think I added it up to 67,680 calories. No wonder my trousers are tight!
0 Comments

 Trends and Taste Workshop

18/2/2014

0 Comments

 
Picture
I was invited by Quality in Tourism to present a workshop on Taste and Food Trends for the VisitEngland annual conference in Broadway. Worcestershire.
We discussed the sensoriality (made that word up) of food and our five senses.  I used different types of honey to carry out a taste test and to find out who was a taster and who was a non taster.
Talking about food trends created a lively discussion.  Titled from the cramen burger to the cronut
we looked at what was hot and what was not. Chicken Tikka Martini anyone?


Picture
0 Comments

    Archives

    February 2021
    December 2020
    June 2020
    January 2020
    December 2019
    October 2019
    May 2019
    August 2018
    April 2018
    March 2018
    January 2018
    September 2017
    August 2017
    July 2017
    June 2017
    March 2017
    January 2017
    September 2016
    June 2016
    March 2016
    October 2015
    May 2015
    March 2015
    December 2014
    July 2014
    April 2014
    February 2014
    January 2014

    Categories

    All
    Assessments
    Cookery
    Customer Service
    Events
    Food Writing
    Inspiration
    Judging
    Mystery Guest
    Taste
    Teaching
    Trends
    Workshops

Powered by Create your own unique website with customizable templates.
  • About Ruth
  • Projects and Inspiration
  • My Blog - suffolkfoodie
  • Get in touch