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  • FoodieBay - Food with a Difference


    09 June 2008

     FoodieBay?

    Just launched in the last week is an auction site with a difference.

    Julie Dronfield of Penpethick Farm in Cornwall is a small holder that moved away from urban life to find a bit of 'the good life' in rural Cornwall.

    Julie now specialises in rearing pure bred Gloucester Old Spot pigs and in an inspired move, decided that she couldn't be the only small producer that needed access to the consumers.

    Fields of Food is the result of her inspiration. At the moment one could describe the catalogue as being at the germination stage with few products on offer as I write this, but expected to have a bountiful harvest of products on display as news of the site travels.

    The site looks like being a roaring success if the first few days are an early indication with a number of producers already joined up and who have started setting up their information pages ahead of adding their produce.

    So what is the site? Think of eBay devoded to farm food and farming, farmer and consumer trying to settle upon a fair price either by auction, buy it out or making an offer ..... a FoodieBay!!

    As encouragement to new producers to sign up, Julie is offering access to the site fee-free for registered buyers and especially sellers until 31st August 2008.

  • Barbecue for all seasons


    24 May 2008

    Read our first build impressions of the Weber Summit S450 Gas barbecue .

    In conjunction with our sister store the BBQ Store, Food with Passion has purchased this barbecue for all seasons, rain or shine, given its flexibility to roast, grill and smoke under a sturdy hood.

    We hope to get many, many years of service from this barbecue given its 25 year guarantee - this will be the first of many articles covering barbecue, something that we Brits have a lot to learn from the US.

  • An Offal Bad Press


    10 May 2008

    In the start of an occasional sequence of articles exploring new or maligned ingredients, Food with Passion discusses the nature of offal and the delights of a well-cooked piece of calves liver.

    Read the full article on Offal.