My Food Story
The story of my love for all things foodie began a few years ago when I found myself getting irritated by the evil habit of eating the same things over and over.
I decided to attempt to change this so I made the decision to try at least 1 new recipe a week. To start with, I’ll be honest, it was a little overwhelming. Many meals turned into dinner for the bin and a takeaway for me and the Mr! Eventually though, even after the inevitable disheartening, I felt myself beginning to enjoy it. The learning was something I hadn’t really experienced since school, and I can assure you, it’s not something I thought I would ever enjoy!
This came as a massive shock to my parents as I was literally THE most fussy eater as a child!
After this little spark took a hold of me, when I started to really enjoy it, I discovered dinner parties. Wow. There is nothing more satisfying than planning and executing a dinner party menu and then hearing your friend’s/family’s compliments and yummy noises after!
So I endeavoured to continue the “1 new recipe a week” ritual from then on.
The next milestone in my cooking adventures was not actually me cooking. It was visits to 2 award winning restaurants in Nottingham. Harts and World Service. My word. I never knew food could taste like that. I had never even heard of half the ingredients or dishes listed on the menus but damn, that stuff tasted so good! Looking back on it, I’m glad it did, as the price tags were pretty darn steep. But WELL worth every penny.
Later that year, I came across a recipe book by John Campbell called Formulas for Flavour. “How to cook restaurant dishes at home.” Now this, I had to try.
At this point it might be worth mentioning that I had since discovered my Dad also has quite a passion for food. So I showed him the book. And that was that. We were going to have to do it. DINNER PARTY!!
Now, anyone who has seen this book will know that creating a 3 course dinner from it is no easy feat. Not only have you actually got to decide what 3 dishes you are going to cook (definitely not easy as they all look so yum!) but you have to do the prep. Me and my Dad planned on making the meal for our family on a Saturday night. We started prep over a whole week before. Yep. That’s a lot of prep. And there were two of us. Every night. For a whole week! But it was totally worth every second.
The amount I learnt in that week was insane. All the different processes, how certain flavours work amazingly together etc.
Both my Dad and I felt an incredible buzz at what we had achieved. It was amazing! It tasted amazing. It looked amazing. I was genuinely proud and yet shocked that we had done it! I would recommend this book to anyone. John Campbell is a genius. What follows is the results of all our hard work… (Bear in mind cameras weren’t as good as they are nowadays!)
Goats’ Cheese Ravioli with Tomato Fondu and Pickled Onions.
Roast Rump of Lamb, Flageolet Puree and Balsamic Dressing.
‘Rhubarb and Custard’
Mmmm it’s making me drool looking at these pictures again. Reminds me of how yummy it all was!
A year or so later, I began this website. It started as more of an online recipe book for myself but soon grew arms and legs. Before long, I was creating a new recipe or two every week for you lovely lot.
That’s where my food story began, but fast forward to 2015 and my daughter Tilly was born. Life suddenly became intensely busy and hectic!
All of a sudden, my recipes needed to be quicker, less complicated and overall, easier to make. I simply didn’t have the time for ‘fancy’ being a busy working Mum.
Somehow it’s now 2022. We’ve lived through a global pandemic (that was interesting) and Tilly is 7 years old. I’ve learnt a lot over the last 10 years of blogging. The main thing is just how much I LOVE creating new recipes for you!
I currently spend more than half my working week focusing on my blog and creating interesting, easy to read content that will make your life easier.
So if you’re looking for quick and easy recipes with everyday ingredients, easy to follow methods, helpful tips and more – you’re definitely in the right place!
Welcome to Kitchen Mason. I hope you enjoy my recipes as much as I enjoy creating them for you!