Cambridge’s local food and drink scene was celebrated with another successful Eat Cambridge festival, organised by Heidi White with the help of her team of volunteers. The Main Event kicked off at the Corn Exchange on 7 May 2016, leading the way to a series of fantastic fringe events over a two-week period. Eat Cambridge is a foodie’s dream and I tried to attend as many events as I could.
I started off by volunteering at The Main Event. Heidi put a lot of work into organising Eat Cambridge and I thought the best way I could show my support was to volunteer and help out that day. There were about 40 stallholders, all local independents, showcasing their fabulous food and drink products.
Who says tomatoes are a vital to a good pizza? Red pepper paste, particularly the one from Olive Branch, is the new tomato sauce. There are no tomatoes on this pizza, just lots of delicious red peppers (red pepper paste, roasted red peppers from a jar and fresh red peppers) as well as mushrooms, green and black olives, onions and mozzarella. Many of these ingredients are leftovers from the Cheese and Mushroom Frittata recipe so it’s an ideal dish to make in the same week.
I make fresh pizza dough in my breadmaker (it only takes 45 minutes) but ready-made dough or store-bought (pizza crust mix) could do. My trick is to leave the dough to rise in the breadmaker for about an hour then not knead, flour or roll the dough after I remove it. This results in a fluffy and thick crust ideal for a deep dish pizza. Remember to coat your hands with some olive oil so the dough doesn’t stick when you handle it.
Love Food, Burwash Manor‘s “fabulous festival of foodiness” was held on 15-16 February, 2014 at Burwash Food Hall and The Larder. I love events like this as they’re perfect for discovering a variety of new products.
It’s always exciting to see what independent food producers are concocting in their kitchens and how they bring their ideas and products to fruition for the enjoyment of food enthusiasts like me.
It’s also a rare opportunity to interact with the producers and for me, the best part is hearing them talk passionately about their products. I can’t help but admire people who have the strength, drive and determination to set up their own food business… and they all do it because they love food and want to share their products with the world.