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Brighton & Hove Food & Drink Festival – Spring Harvest 2014 Highlights

Brighton & Hove Food & Drink Festival – Spring Harvest 2014 Highlights

by Sam Bilton, April 27, 2014

It’s been another great Spring Harvest for the diligent volunteers who organise the Brighton...

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ABOUT THIS BLOG

Sam Bilton is an established Food Historian, Writer & Cook with a penchant for the edible delights of yesteryear. This is the home of her blog Comfortably Hungry and supper club Repast.

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RECENT POSTS

  • Strawberry & Saffron Tarts
  • A History of Herbalism by Emma Kay (Book Review)
  • Melons & Other Cucurbits: Growing & Cooking (Book Review)
  • A Dark History of Sugar by Neil Buttery (Book Review)
  • Jubilee Madness?

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  • You all know how much I love gingerbread so it shouldn’t come as a surprise that I had to include a recipe for this confection in Fool’s Gold.​​​​​​​​ ​​​​​​​​ One of the earliest culinary recipes for gingerbread from 15th century contained saffron, cinnamon and pepper but no ginger whatsoever. I used these flavourings and the honey that features in this recipe to create these ‘fairings’.​​​​​​​​ ​​​​​​​​ #gingerbread ​​​​​​​​ #saffron​​​​​​​​ #foolsgoldbook​​​​​​​​ #foodhistory​​​​​​​​ #mrsbilton​​​​​​​​ #englishsaffron​​​​​​​​ #englishkitchen​​​​​​​​ @prospectbooks
  • Morning! #nendaz #switzerland
  • Mussels with Leeks & Almond Milk​​​​​​​​ ​​​​​​​​ I think I would have fared OK during the times when regular fasting was a ‘thing’. I love seafood and vegetables so wouldn’t have missed the meat or dairy (OK, maybe the dairy).​​​​​​​​ ​​​​​​​​ It’s easy to see how a dash of saffron would visually perk up a dish during the dark days of Advent or Lent. ​​​​​​​​ ​​​​​​​​ This recipe was originally published in Harvest by @marmaladeandkindness but can also be found in the book.​​​​​​​​ ​​​​​​​​ #saffron​​​​​​​​ #foolsgoldbook​​​​​​​​ #foodhistory​​​​​​​​ #mrsbilton​​​​​​​​ #englishsaffron​​​​​​​​ #englishkitchen​​​​​​​​ @prospectbooks
  • Why is saffron so expensive?​​​​​​​​ ​​​​​​​​ It takes the threads from around 150-200 flowers to make just 1g of saffron and they HAVE to be picked by hand, a process that hasn’t changed in thousands of years.​​​​​​​​ ​​​​​​​​ So yes, it is expensive but remember a little goes a long way. ​​​​​​​​ ​​​​​​​​ #saffron​​​​​​​​ #foolsgoldbook​​​​​​​​ #foodhistory​​​​​​​​ #mrsbilton​​​​​​​​ #englishsaffron​​​​​​​​ #englishkitchen​​​​​​​​ @prospectbooks
  • Exploring the bisses of Valais & the curious wood carvings #switzerland #valais #exploring #bisses #holiday
  • How about a gilded chicken for this Sunday’s roast? ​​​​​​​​ ​​​​​​​​ One of the most effective uses of saffron in cookery was the
  • Posted @withregram • @aldeburghfood An INCREDIBLE collection of visiting chefs on our Co-Op Community Kitchen Stage. All activities, demos and entertainment is completely free once you
  • I do love the sound of cow bells in the morning! Aren’t these ladies beautiful? (Thanks to my friend Kate for some of these images) #cows #cowsofinstagram #switzerland #nendaz #valais #walking #holiday

ABOUT THIS BLOG

Sam Bilton is an established Food Historian, Writer & Cook with a penchant for the edible delights of yesteryear. This is the home of her blog Comfortably Hungry and supper club Repast.

RECENT POSTS

  • Strawberry & Saffron Tarts
  • A History of Herbalism by Emma Kay (Book Review)
  • Melons & Other Cucurbits: Growing & Cooking (Book Review)

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