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It’s been a hectic few weeks, with a house move taking central stage in the events of my life, closely followed by some fascinating work. I am really enjoying being closer to the sea and it makes my commuting life just that little bit easier. I must confess that I am not unpacked yet as my work schedule has been hectic and so I am still living in amongst boxes.

I have just arrived back from Blackpool where I demonstrated some traditional Lancashire dishes at Blackpool Winter Gardens at the Festive Flower and Food Show. There was a lovely atmosphere at the show and our team of chefs including Mike Keen, Sean Wilson (aka Martin Platt from Coronation Street) and Mike Harrison all had wonderful audiences. The weekend flew by and as I cooked my last butter pie of the festival I reflected on what a warm welcome I had received.

Prior to the Blackpool Festive Flower and Food Festival I had been chatting to a few radio stations about everything from the history of smoked foods through to what it was like to create Downton Abbey style banquets in an Edwardian kitchen without the luxury of our modern labour saving devices.

20151115_130634In no time at all I was out of the radio booth and into the kitchen as I recreated a full Edwardian festive feast that included everything from jellied mussels, coffee blancmanges, cherry puddings and roasted hogs heads and braised ox hearts. I concluded that the full feast could be cooked in just twelve hours when I was using my stand mixer, fridge, freezer, fan-assisted oven, food processor, dishwasher, electric whisk and ice cream maker; but it took a staggering 45 hours to create the same feast using no labour saving devices. Yes, 45 hours seems a long time, but try making ice-cream without the aid of a modern freezer!

Now I am working on the history of baking and a very interesting BBC project which I will tell you more about later in the year. Work has been hectic, but I have squeezed in some magical moments with my girls including meeting Santa and looking around Blackpool.

Well work calls, so until next week I bid you a fond farewell from a wet and windy corner of West Wales.

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About Seren Charrington-Hollins

ABOUT SEREN-CHARRINGTON-HOLLINS Describing my work through just one job title is difficult; because my professional life sees me wear a few hats: Food Historian, period cook, broadcaster, writer and consultant. I have a great passion for social and food history and in addition to researching food history and trends I have also acted as a consultant on domestic life and changes throughout history for a number of International Companies. In addition to being regularly aired on radio stations; I have made a number of television appearances on everything from Sky News through to ITV’s Country House Sunday, Holiday of a Lifetime with Len Goodman , BBC4’s Castle’s Under Siege, BBC South Ration Book Britain; Pubs that Built Britain with Hairy Bikers and BBC 2’s Inside the Factory. Amongst other publications my work has been featured in Period Living Magazine, Telegraph, Daily Telegraph, Daily Mail and Great British Food Magazine and I write regularly for a variety of print and online publications. I am very fortunate to be able to undertake work that is also my passion and never tire of researching; recreating historical recipes and researching changing domestic patterns. Feel free to visit my blog, www.serenitykitchen.com