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Cooking at Home

Ten months on and it’s not over yet! Cooking at home is a new norm for many – disastrous for restaurants but a chink of light in the tunnel for food producers. As months progressed, chefs have started food-to-go and, whilst not the answer, it has proved very popular and sustains that precious connection with their customers. Many chefs, our friends, have achieved more than could ever be contemplated, with creative menus and innovative ploys, showing bravery none of us could have imagined a year ago. (photo above: Orkney Boreray cooked by Fred Berkmiller, L'escargot, collected as food-to-go & absolutely delicious).

There is certainly no level playing field nor are we all-in-the-same-boat however we valiantly paddle on with the mandatory positive mental attitude! Many, like us, have received no furlough, funding or lifelines. Life is challenging in different ways for all of us. Our friends and families, few of whom we can hug, are our strength, and we theirs I hope.

Readers regularly e mail me for recipes – a pleasant distraction and another way to highlight our wonderful Scottish produce. Here is an example - Black pudding with winter medley of roots & mustard mash With sadly none of our food studio experiences likely to run at the moment at least there is some activity. Whenever a recipe is requested I direct them to ensuring I am always driving readers to the website to offer as much support as I can to members. This and other activities, not least its makeover, has increased website viewers considerably which is super for all concerned and for that I thank you. Scottish Food Guide receives no pubic funding, nor commissions, so every penny and every reader counts! I also contribute regular articles and recipes to the Courier and Farming Scotland Magazine.

My husband Bosse and I are co-writing a book that will be published in 2021. It has been on the back burner for a few years so if nothing else this ordeal has allowed us the opportunity to get stuck in! In order to part-finance this self-published opus there will be advanced sales of signed copies available when we are ready so watch this space. It will be a few months yet I think but we are getting closer!

We have also started a YouTube channel Wendy Barrie where we are adding new material regularly. These video shorts are all free of charge to view, supporting small producers and promoting our food experiences and Scottish Food Guide.

In the meantime, stay safe and let us all have a healthy and productive 2021

With warm wishes, Wendy


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