My notebook is dusted off, pen at the ready as restaurant reviewing starts again on Monday. As a critic for over twenty years the past fifteen months has been strange without it. Some may not agree, but I never go out to write a bad review, countless times I have put my notebook in my bag and chosen not to write. I love it when it is good and can’t wait to share it with readers but will always say when something is good, and when it is off. Any criticism comes from a strong foundation of having worked in the business for many, many years. I celebrate and wholeheartedly love the industry and I am excited for it to be open again and it had been heartbreaking to see what it has had to endure during Covid. Let’s hope it is onwards and upwards for us all. ❤️ @theypmagazine .
All in a days work. Road testing a range of rolling pins for @bbcgoodfood - yes there are many to choose from. Obviously needed to make pastry so that is now turned into pies, quiche, and several batches frozen down for later. It’s really soothing work, so good when feeling frazzled which happens when you have a sick parent to fret over. The doors to the garden are open, the sun is shining, there’s a good programme on @bbcradio4 chattering away in the background and I can hear a noisy blackbird up on the roof singing his head off too. I may not be saving the planet but I do love most aspects of my work. What’s not to love when it’s as varied as this and I can imagine my husbands happy face when he cops for this meat pie 🤣🤣🤣.