Comments for Felicity Cloake

Comment on Pig Day part the second by Caitie

Caitie — Fri, 10 Feb 2012 16:24:35 +0000

Hi Felicity,

I have just discovered your blog which is full of delightful food stories! I love it!
I work for a Cornish drink producer called ‘Cornish Orchards’ and we would love to invite you down to our farm. We produce premium Cornish cider, alcoholic ginger beer, apple juice, elderflower presse, cider vinegar and more soft drinks. These are produced using the best traditional practises and of course with the environment in mind – we have recently had a water based apple handling bay (basically a river of apples!) fitted to reduce the use of our forklift truck.
Many well known faces in the world of cookery in Cornwall are enjoying experimenting with our ciders, juices, cider vinegar and even ginger beer in their creations.

It would be fantastic if you could get in touch as we would love to share our passion through your writing.

All the best,
Caitie

Comment on Pig Day (part 1) by David Sellick

David Sellick — Sun, 29 Jan 2012 18:55:10 +0000

Felicity,
This Christmas we roast the Chiken (7.45Kgs) using the Buttered Muslin you recommended, all eight at the table stated, “Best yet” the bird remained moist, full flavoured, the meat fell off the bones and after one round of ‘sanniches’ late Christmas Dat, T’was all gone!
Today we had a 4.5lb bird, which I did with the buttered muslin just to see if it scaled down – It did – perfect, moist, crispy skin, meat melted in the mouth Etc. Many thanks, keep ‘The perfect columns’ coming, very impressed.
Teh Sellick’s of Bisley

Comment on Cheese, cheese, bit of snow, cheese by hollowlegs

hollowlegs — Mon, 23 Jan 2012 13:50:04 +0000

I’ve never been skiing but from your descriptions and pics I can tell I would like it a lot. (I am also very used to falling on my face.)

Comment on Cheese, cheese, bit of snow, cheese by Fergus Miller

Fergus Miller — Wed, 18 Jan 2012 12:31:10 +0000

Yes but not bad for the the iPhone 4, like I said I’m looking forward to my upgrade next month to the 4s. I will try Hipstamatic.
You certainly lucked out with the chef – we are going DIY next month, maybe we will do a few lunches while the girl’s are in ski school – Italy is just through the tunnel
How on earth did you fit in with the Real fur & fake faces?!

Comment on Cheese, cheese, bit of snow, cheese by felicitycloake

felicitycloake — Wed, 18 Jan 2012 10:51:00 +0000

sven – it was indeed. Lucky old me.
Fergus – have to admit we didn’t see that much of Megève, because the food in our chalet was so damn good (somehow we lucked out with a chef trained at Claridges and the Glasshouse, rather than a hungover 18-year-old), but the fur and facelifts on the slopes were quite something to behold. Certainly a bit different from Bulgaria, where I’ve skied before anyway. And no, it’s only an iPhone 4. Hipstamatic just makes things look better.
Kavey – my mountain food obsession has just lighted upon polenta. Also better with cheese. Although I’m going to have to work on bothering to get rid of the lumps before eating it out of the pan.

Comment on Cheese, cheese, bit of snow, cheese by Kavey

Kavey — Wed, 18 Jan 2012 09:46:19 +0000

Pretty piccies. Want cheese. And it’s only 9.46 in the morning, damn you!

Comment on Cheese, cheese, bit of snow, cheese by Fergus Miller

Fergus Miller — Wed, 18 Jan 2012 06:19:47 +0000

Here I was thinking that Megève was for posh people – My perfect idea of a mountain town is Chamonix and that’s exactly where me and the family are off to next month. It has a better spectrum of restaurants & it also has a traditional market every Saturday. Megève is just a bit too CHEESY for my liking but each to their own as they say.
PS: Photos look good for I presume an iPhone 4G Felicity? – I am looking forward to trying out the 4Gs camera next month.

Comment on Cheese, cheese, bit of snow, cheese by svensvenson

svensvenson — Wed, 18 Jan 2012 01:11:00 +0000

How very nice for you.

Comment on Features by felicitycloake

felicitycloake — Wed, 18 Jan 2012 00:06:25 +0000

Thank you! That’s definitely the recipe from the book I use the most, although my flatmate and I often catch each other sneaking pieces for breakfast when they’re sitting on the counter. Dangerous stuff.

Comment on Features by Lisa Canning

Lisa Canning — Wed, 11 Jan 2012 19:20:16 +0000

Hi there,

I just had to find your email address and send you a quick “Thank You” for providing me with the best chocolate brownie receipe ever!!

There have been too many flaws in too many celebrity chef ingredients and methods, as constantly trying new receipes, yours are the ultimate!!

I will definetly be looking into further receipes endorsed by yourself.

Many thanks again

Lisa Canning