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My Food Story

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 & 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 the dinner party. Wow. There is nothing more satisfying than planning & executing a dinner party menu and then hearing your friend’s/family’s compliments & 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 & World Service. Dear god. 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 that my Dad also has 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 doing the meal for 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 & 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.

Goats’ Cheese Ravioli with Tomato Fondu & Pickled Onions.

My Food Story

Roast Rump of Lamb, Flageolet Puree & Balsamic Dressing.

My Food Story

‘Rhubarb and Custard’

My Food Story

Mmmmm it’s making me drool looking at these pics again. Reminds me of how yummy it all was!

Well that pretty much brings us bang up to date. I’m still trying to attempt at least 1 new recipe a week, life permitting – the only difference is I’m now sharing my endeavours with you lovely lot 🙂

Please feel free to have a browse through my posts and just ask if you have any questions.

Happy cooking!

Miss KitchenMason

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