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Friday, 17 February 2017

Academy of Cheese to Launch This Spring

A group of passionate individuals from the cheese industry have been working closely together over the past two years, to establish a professional accreditation programme for the cheese sector. Initiated by Mary Quicke from Devon based cheesemakers, Quicke's. Mary had watched how the Certified Cheese Professional (CCP) in America, elevated the role of those in the cheese supply chain. She wanted to see this happen in the UK. With the support of John Farrand and Jilly Sitch from the Guild of Fine Food plus Tracey Colley from Harvey & Brockless; Ros Windsor, Paxton & Whitfield; Charlie Turnbull, Turnbulls Cheesemongers and Clare Downes of Monkhouse Food & Drink - this is now happening and level one will be ready to sit and pass in spring 2017.
Identifying a need for cheese! This passion and belief was not enough if there was not a genuine need for the qualification. Stage one of this process, was to establish if the wider industry - from maker through to cheesemonger and chef, actually felt that they would benefit from a nationally recognised standard. Once research came back positively, the formation and funding of the Academy of Cheese, began. The development of the actual content and structure is now in progress; with level one and level two due to launch in the first six months of 2017. This will then be followed by level three. The ultimate, aspirational level four will be next in 2018; this will be the pinnacle of cheese expertise - a Master of Cheese. Why cheese matters... Being an expert on cheese should matter - and with it will come respect, such as there is for a Master of Wine through the WSET programme. More cheese will be sold in better condition, if the people working with it fully understand their product and their industry. Achievement through the Academy will elevate the profession and make it a more attractive industry to be part of, where excellent people are retained. John Farrand, Guild of Fine Food explains; "The Academy of Cheese will bring a much-needed respect and direction to cheese professionals and to those who want to take their enjoyment of cheese to a different level. Through its ascending levels of learning and through the knowledge and contacts of those involved - a resource will exist that will inspire, educate and contribute to higher quality cheese being sold and enjoyed." Business backing After two years of development, the Academy of Cheese, can only now be brought to life due to support from those businesses that have made a valued commitment to provide financial support, to go alongside the contribution of the original committee members. Patrons currently; Bradbury's, Tesco, Harvey & Brockless, Cropwell Bishop Creamery, Wyke Farms, Bridgehead Foods, Lincolnshire Poacher, Lynher Dairies and Stitchelton Dairy.
Bradburys Sourcing Director, Richard Paul, commented; "Bradburys are pleased to be sponsoring and be associated with the Academy of Cheese, having an industry wide skills-based qualification will help raise the standards of everyone in cheese - from sellers to graders to makers. Our business has a long association with passion and knowledge for cheese and helping to develop the next generation of ‘experts’ is essential for our industry."
Tesco’s Category Buyer Manager for Cheese, Sam Watkins explained why they had joined in with their support; "Tesco has a long history of supporting the cheese industry and we recognise the quality, expertise and commitment of those who work within it. We are proud to offer customers a wide range of high quality and delicious tasting cheeses for any occasion. Which is why we’re delighted to be the first major retailer to support the Academy.” Tracey Colley, Exhibition Co-Ordinator & Retail Account Manager at Harvey & Brockless outlined their reasons for support; "Our commitment to supporting artisan cheese makers with the promotion and distribution of their cheeses to numerous markets, has also led to a need for educating chefs and cheesemongers. This long awaited formal accreditation body for the UK will be an excellent opportunity to inspire and retain talented people who have a real passion for the wonderful world of cheese!" Whether you are a cheesemaker, cheesemonger, chef, distributor or just an individual with a personal interest in cheese; you will now be able to learn more and attain a qualification with recognition. The Academy of Cheese has been created to ensure a strong future for cheese - so that traditional makers stay and new innovation keeps on coming. And - importantly, the consumer will really understand and appreciate what they are buying and tasting, wherever they are - from a cheeseboard at home to a selection on a train or aeroplane!

Thursday, 16 February 2017

Divino Expects to Dominate the Higher-End Italian Restaurant Scene in Edinburgh

Edinburgh restaurateur, Tony Crolla celebrates the re-opening of one of Scotland’s best Italian eateries.

Following a recent expansion, together with his sons Alberto and Leandro, Tony Crolla has re-opened Divino Enoteca on Merchant Street in Edinburgh - an elegant Italian restaurant oozing with old school charm and hospitality but the Vittoria Group’s owner’s ethos remains the same – simple, quality cooking and ingredients combined with the kind of service that will make customers return again and again.

Hidden in the heart of Edinburgh’s Old Town, the 100 cover restaurant offers a unique twist on contemporary dining with an archetypal wine cellar married to an elegant fine dining Italian restaurant.

Having spent his formative years training in his Calabrian birthplace, Head Chef Francesco Ascrizzi has created a seasonal menu which takes a contemporary approach to traditional and authentic Italian flavours and combinations with everything made in-house from the bread to the pasta. He said: “It is a menu artfully designed to cater to many palates. You'll find a generous selection of fresh pasta, as well as seafood, chicken and veal dishes skilfully cooked and served."

Tony Crolla said: “Divino Enoteca is already one of the most popular spots for romantic dining and get togethers in Edinburgh. We boast an impressive assortment of world wines, we host regular wine tasting evenings allowing customers to sample, appreciate and indulge the flavours of our most famous regions in Italy."

With awards for ‘best wine list’ and ‘best Italian restaurant in Scotland’ already under its belt, diners can expect a new menu of specials alongside its traditional mix of Italian pasta classics, while there will be an extensive cocktails and fine wine list, served from the sophisticated central bar at the heart of the venue. Classic cocktails set to please the Edinburgh pallet include a Negroni, which mixes Campari with gin, Martini rosso and soda and a Dry Martini served with an olive or a twist. Divino expects to dominate the higher-end Italian market in Edinburgh.

The highly skilled team also offer bespoke wine tasting dinners and can cater for a wide range of events from private dining rooms to weddings and receptions.

The new look restaurant is bathed in soft lighting with comfortable chairs, banquettes and booths, rick oak floors and a welcoming ambiance.

Proudly Italian, this family business combines a passion for food and hospitality with old-school service, proving some things never go out of fashion or fall out of favour. Restaurateurs in it for the long-haul!


Tuesday, 14 February 2017

5 Questions - WooHa Brewing Company

Gerry's Kitchen, 5 Questions, WooHa Brewing Company, craft beers, Scottish Craft Beer, microbrewery, Craft Beer Clan
The Scottish craft beer market is growing at a phenomenal rate with micro breweries popping up all over the country. In the past, getting your hands on some of these magnificent ales was a tricky task but thanks to the Craft Beer Clan, you can now pick up a wide range of artisan and small batch beers from the shelves of every Asda store in Scotland.
That's how I first stumbled upon WooHa Brewing Company, a microbrewery based in the Highland seaside town of Nairn. Established in 2014 with a desire to produce fresh and natural ales and lagers, WooHa Brewing Company made a decision to release its beers in bottle conditioned format. No filtration or forced carbonation is applied as they believe that a minimal amount of pressure should be used, instead WooHa choose to use science, temperature and time to create beers that are full of body and flavour.
Speaking of science, WooHa Brewing Company was founded by Heather McDonald, a former microbiologist who after a career in asset management decided to go back to her roots to set up Scotlands first all female run brewery.
I'm a big fan of WooHa's beers and it would seem that I'm not the only one - demand is high and as a result, their beers are readily available in France, Denmark, Germany, Spain and as of last month, you can also find their WooHa in Tennessee USA.
Keen to know more about this fledgling brewery, I got in touch and put my 5 Questions to Heather.
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Here's Heather's story;

How did you get started?

I’ve always been interested in the science of brewing and with a background in microbiology and finance starting a brewery seemed like a good choice… and a fun one.

What’s the best piece of business advice you could give?

Do your research! You may find opportunities in surprising places – similarly you may discover a great idea on paper won’t work in reality. Get as much information as you can before you start making any plans.

Where would you like to see your business in 5 years time?

Gerry's Kitchen, 5 Questions, WooHa Brewing Company, craft beers, Scottish Craft Beer, microbrewery, Craft Beer Clan

Well we’ve just launched in the USA with our first shipment arriving in Tennessee earlier this month so it would be great to see WooHa reaching further into the US. We have plans to expand into other states but who knows how far we’ll have reached by 2022!

If you could only have drink one of the beers that you brew, what would it be & why?

I asked everyone in the brewery office and we all had a different answer! My personal favourite is the Wheat – it’s got a lot of personality and I love the fact that ours is a proper wheat beer with 50% wheat in the malt bill.

​​You can invite one person (living or dead) to your last meal – Who would it be and why? …and what’s on the menu?

Gerry's Kitchen, 5 Questions, WooHa Brewing Company, craft beers, Scottish Craft Beer, microbrewery, Craft Beer Clan

It would need to be Richard Branson – it would be great to hear what pearls of wisdom he has from his years in business, and he looks like he’d appreciate a good beer. What would we eat? Well there’s a café local to the brewery called 112 on the Brae who recently made a chutney using our IPA so some of that with some local bread and cheese would be perfect.

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I would like to thank Heather for taking time out to answer 5 Questions and wish her and her team every success for the future.
Keep up to date with news from WooHa Brewing Company on Facebook and Twitter.


Sunday, 12 February 2017

Restaurant Review - Ibérica Leeds, East Parade, Leeds

Restaurant review, Gerry's Kitchen, Ibérica Leeds, Leeds restaurants, Spanish restaurant
With eight restaurants spread across London, Manchester, Leeds and Glasgow, Ibérica are committed to bringing the best Spanish food, wine and culture to diners across the UK. I had been lucky enough to get invited along to the Glasgow restaurant shortly after it opened and had a fantastic evening. Nicola was disappointed not to have been able to get along that night and after reading my review and seeing my photos from the evening, she made me promise to take her to Ibérica in the New Year.
Jump forward six weeks and we were heading to Leeds to stay with our friend Andrew for the weekend. Knowing that Ibérica Leeds was just a short walk from Leeds train station, I got in touch with my contact at Ibérica and booked a table for lunch.
Restaurant review, Gerry's Kitchen, Ibérica Leeds, Leeds restaurants, Spanish restaurant
Located inside Hepper House, a beautiful building that was built in 1863 as the home of Leeds auctioneers John Hepper & Sons, the design team at Ibérica have done a great job in creating a stunning interior which is fitting of the buildings rich history.
Restaurant review, Gerry's Kitchen, Ibérica Leeds, Leeds restaurants, Spanish restaurant
When we arrived in Leeds, the temperature was just below zero so rather than wander the shops, we made our way to the restaurant with time to warm up with a glass of cava and look over the tasting menu (created under the direction of Executive Chef Nacho Manzano) that we would be served for lunch.
Ibérica pride themselves on serving the best quality produce and import almost all of the ingredients on their menu from the carefully selected Spanish producers.
Restaurant review, Gerry's Kitchen, Ibérica Leeds, Leeds restaurants, Spanish restaurant
Cava finished, we were warmed up, both physically and metaphorically and made our table. Our menu included a choice of wine and after a look over the wine list, we decided to go with the recommended Viña Riquelas, a crisp dry white wine from Tenerife. The wine is a blend of 90% Gual, 5% Malvasia & 5% Verdello - an easy drinking wine with light floral aromas, and worked well with the first round of tapas that we were presented. Incidentally, all of the wines on the menu were from Spain or her islands.
Our meal started in the traditional way with a selection of cold cuts including air-dried beef, cured Iberian acorn fed 'Presa', a trio of hams and the most wonderful toasted bread with tomato. This was a great way to start the meal and as we worked our way through the Spanish meats, we knew that we were in for a proper Spanish treat. All of the meats were delicious - the air-dried beef was salty and smoky and so more-ish, whilst the cured Presa carried a balance of sweet & smoky paprika spice. The trio of ham was a joy to eat starting with a very good Jamón Serrano, through to a wonderful Juan Pedro Domecq Jamón Ibérico.
Restaurant review, Gerry's Kitchen, Ibérica Leeds, Leeds restaurants, Spanish restaurant
Our next selection included green asparagus toast, fried squad, Octopus a la gallega, and hake a la gallega. The asparagus toast is a fantastic dish, with fresh asparagus joining manchego, onion confit and truffle oil on bed of fresh seeded sourdough bread. I loved this dish in Glasgow and it was every bit as good in Leeds. The fried squid was another winner, with tender perfectly cooked calamari in breadcrumbs served with a creamy alioli. One of my favourite dishes when I was at Glasgow was the octopus a la gallega, so I was delighted to see it on our menu here. The octopus was cooked to perfection, and served on a bed of creamy mashed potatoes with a creamy pimenton de la Vera sauce. Octopus, potato and paprika are best friends and the Ibérica dish is a great way to showcase these wonderful ingredients.
The original fish dish on the tasting menu was fresh mackerel but this was a dish that I didn't really enjoy in Glasgow and after a chat with the restaurant manager, he was happy to substitute the mackerel with something else. His recommendation of the hake a la gallega was a great replacement. Hake is an underused fish with diners often looking past it for the more popular cod or haddock. However, when cooked with paprika and garlic sauce by the Ibérica chefs, the firm meaty fish was a delight.
Restaurant review, Gerry's Kitchen, Ibérica Leeds, Leeds restaurants, Spanish restaurant
The last selection of dishes to arrive were ham croquettas, Secreto Ibérico and in a change to the Pluma Ibérico, we had the Abanico Ibérica. The croquettas were wonderful, well seasoned and packed full of Serrano ham. The two pieces of pork were cooked in the Josper Grill, a hybrid combination of grill & oven that is the perfect cooking environment for quality cuts of meat. Nicola was looking forward to the Secreto, having enjoyed a dish that I had in Lanzarote, and Ibérica didn't disappoint with a juicy and tender piece of Spain's best kept secret. Secreto is a cut of meat taken from the shoulder that is full of flavour due to the marbling found in the Pata Negra breed of pig.
Our last savoury plate was the Abanico Ibérica, a cut of pork which is also taken from the front part of shoulder, between the collar and pork back fat. To date, this was one of the tastiest pieces of pork that we've eaten, packed full of porky flavour and thanks to the Josper, the meat also carried a wonderful smokiness.
Restaurant review, Gerry's Kitchen, Ibérica Leeds, Leeds restaurants, Spanish restaurant
By this point in our lunch, we were stuffed and had to pass on the oxtail sandwich plus we almost turned down the puddings too but after so many big savoury flavours, we could do with a little sugar so decided to end our meal by sharing the caramelised Spanish rice pudding. The Ibérica signature rice pudding was delicately flavoured with orange zest and cinnamon and although it was rich and creamy, it was also surprising light. In fact, looking back now, I'm wondering if I could have managed the other pudding? Oh well, I'll just have to plan another trip back to Ibérica so that I can try the Gloria Cheesecake next time.
Over the course of the afternoon we ate like kings and were lucky enough to taste quite a few of the more popular dishes from the Ibérica menu. The portion sizes are generous and next time we go back we would probably share four or five dishes along with a glass or two of Spanish wine knowing that we would leave feeling 'well fed'.
I would like to thank the staff and management of Ibérica Leeds for their hospitality and generosity and although we dined as guests of the company, my review above is an honest account of our experience.
I've eaten at two branches of Ibérica and been hugely impressed at both. With top quality imported produce delivered to each restaurant each day, you can guarantee that the end result is going to be a tasty affair. So if you're looking for authentic Spanish cooking in comfortable surroundings, I would happily recommend that you get along to Ibérica Leeds......(or any of Ibérica's venues across the country)
Keep up to date with news from Ibérica Leeds on Facebook and Twitter.

Tuesday, 7 February 2017

Exclusive New Whisky Takes Off at Glasgow Airport


 If you are travelling through Glasgow Airport, you can be one of the first in the world to purchase the new Loch Lomond Scotch Whisky range.


The award-winning independent distiller, Loch Lomond Group  make their duty free debut with four exciting whisky expressions that showcase the innovation and craft championed at their distillery in Alexandria just a few miles away.


The new collection features two single malt Scotch Whiskies - Loch Lomond 12-Year-Old and Loch Lomond Inchmurrin Madeira Cask Finish, as well as the premium blend Loch Lomond Signature and Loch Lomond Single Grain – the perfect whisky for you if you are just starting out on your whisky journey  


The new collection is priced from £25 to £75 and the one litre bottles come in stunning gift tubes that tell the story of the unique parts that come together to create the innovative award-winning liquid inside. 


The inspiration for the premium packaging came from the magnificent Loch Lomond distillery itself. Designers worked to reflect the Group’s commitment to whisky craftsmanship; from the distinctive stills, and innovative distilling methods, to the working cooperage.


The launch is in response to growing demand for Loch Lomond Scotch Whiskies, which are now available in almost 100 countries.


As the local airport, Glasgow was chosen for the launch to emphasise the provenance of the range, which incorporates four expressions each with their own unique flavour and character revealing the innovative techniques used at the distillery. 


André de Almeida, managing director of Global Travel Retail at Loch Lomond Group, said: “We’ve been keen to introduce a global travel retail range for some time now following increased demand for our Loch Lomond whiskies overseas. It means a great deal to us to offer the new range at World Duty Free in Glasgow Airport, less than 15 miles from our spiritual home in the heart of Loch Lomond - one of Scotland’s most beautiful and popular visitor destinations.”


“We’re confident that we are offering something new and unique and a sense of discovery for whisky drinkers around the world.”


A tasting table will be available at Glasgow Airport during February and March, enabling World Duty Free’s shoppers to sample the new range and encouraging travellers to take a little piece of Loch Lomond home with them. 


Monday, 6 February 2017

Review - Starlight Open Air Cinema, Puerto Del Carmen, Lanzarote

Lanzarote, Lanzarote Events, Puerto Del Carmen, Starlight Open Air Cinema, Rooftop Cinema, Biosfera Shopping Centre
I can't believe that it's been three months since we returned from our holiday in Lanzarote. For the least six years we have enjoyed a relaxing two weeks in a wonderful villa that overlooks the harbour in the resort of Puerto Del Carmen. Most evenings after dinner, we would either enjoy a drink on the porch or maybe relax on the sofa watching a movie, and if we were feeling adventurous then we might take a taxi along the front to grab a cocktail or two at one of the busy bars. So when we heard about a recently opened outdoor cinema where we could watch movies under the stars, we knew we had to get along to check it out. As it turned out, we were contacted by the PR team behind the venture and invited to come along before our holiday ended.
Located on the top floor of the Biosfera Shopping Centre in Puerto Del Carmen, Starlight Open Air Cinema is Lanzarote's first ever open air cinema. Thanks to state of the art wireless headphone technology you can relax in comfortable seating and enjoy a choice of two Hollywood blockbuster films each night. The cinema experience is enhanced by a full bar and snack menu including piping hot popcorn and nachos which can be ordered by activating the push button waiter service.
Lanzarote, Lanzarote Events, Puerto Del Carmen, Starlight Open Air Cinema, Rooftop Cinema, Biosfera Shopping Centre
Unfortunately, we had just missed out on a screening of the Quintin Tarantino movie Pulp Fiction but after checking the monthly film schedule on the Starlight Open Air Cinema Facebook page, we decided to book seats to see Colin Firth in Kingsman: The Secret Service.
Sharing the top floor with the cinema is CINE 6D, an immersive mix of flight simulator technology and virtual reality motion ride, where thrill seekers can experience 3D graphics, booming digital sound and g-forces like never before. As we love Lanzarote so much, we decided to do the Skyride Lanzarote and enjoyed a 'drone's eye' view of the island.
After our 360 degree tour of the island, we needed a drink so made our way to the bar and we were delighted to see locally produced wines available at reasonable prices and ordered one of our favourites - a chilled bottle of Guiguan Malvasia Volcánica and took our seats in front of the big screen.
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All of the seating options provide perfect viewing angles of the huge cinema screen. We had a choice of huge beanbags, lounger seats or two seater sofas to choose from and after a quick look around, we decided to snuggle up on one of the sofas, hopeful that we might ended up kissing on the back row of the movies on a Tuesday night.
Lanzarote, Lanzarote Events, Puerto Del Carmen, Starlight Open Air Cinema, Rooftop Cinema, Biosfera Shopping Centre
Once the movie started we could have easily forgetten that we were sitting outside. The wireless headphones used to listen to the movie, deliver outstanding sound quality whilst doing a great job to shut out any of the sounds from outside. With our wine almost finished, I made use of the push button waiter service, summoning a couple of G&T's from the bar.
Lanzarote, Lanzarote Events, Puerto Del Carmen, Starlight Open Air Cinema, Rooftop Cinema, Biosfera Shopping Centre
Temptation got the better of us once again when I pressed the button again, this time ordering a portion of nachos.
Lanzarote, Lanzarote Events, Puerto Del Carmen, Starlight Open Air Cinema, Rooftop Cinema, Biosfera Shopping Centre
The weather in October can be pretty unsettled and halfway through the movie, the rain started to come down but thanks to the distinctive sail shaped canopy of the Biosfera, we were mostly protected from the wet. However as the wind picked up, the back row of the cinema did experience a little fine spray but we were provided with blankets which helped keep us dry and warm.
Time flew by and before we knew it, the end credits were rolling up the screen and it was time to make our way home. We loved our night out at the movies and we would definitely do it again next time we are in Lanzarote. I would like to say that although we were invited along as guests of the cinema, my review above is an honest write-up of our evening.
So if you're on holiday on the island and fancy doing something different at night, I can easy recommend taking a trip to Starlight Open Air Cinema.
Keep up to date with news from Starlight Open Air Cinema on Facebook and Twitter.

Sunday, 5 February 2017

5 Questions - Not Dogs, as seen on Dragon's Den

Not Dogs, Dragon's Den, Gerry's Kitchen, 5 Questions
I'll make no bones about it, I love eating meat! I've never been interested in reducing my meat intake or cutting meat out altogether and going down the vegetarian road so when I see 'Veggie' food stories, I tend to skip by them. However when the girls behind Not Dogs, a veggie hot dog business, appeared on BBC Dragon's Den at the tail end of last year, I couldn't help but thinking that maybe they had come up with a veggie product that I might actually want to eat.
Not Dogs is the brainchild of Katie and Jane, one meat reducer and one vegetarian, who after struggling to find mouth-watering veggie 'fast' food, spent two years traveling around the country in their little food truck perfecting a menu of veggie sausages that they felt were ready to be unleashed on the public. Keen to take Not Dogs to the masses, the girls stood in front of The Dragons hoping to get an investment that would catapult their meat free business to the masses. Katie and Jane put up a good fight but in the end, none of The Dragons were willing to put the meat on the bones of the girl's veggie dream and they left the Den with lots of good advice but without the much needed cash to take the business to the next stage.
Undeterred by the lack of investment in the Den, Katie and Jane have continued to concentrate on developing their brand and have since opened their first restaurant in Birmingham's Bullring with plans to open more across the country. Not Dogs first restaurant is proving to be a big hit with vegans and even meat-eaters so I was keen to know more about the girls behind the brand so got in touch to see if they would answer 5 Questions and much to my delight, Katie and Jane jumped at the chance to involved.
Not Dogs, Dragon's Den, Gerry's Kitchen, 5 Questions
Here's Katie and Jane's story;

How did you get started?

We both met at our previous jobs in an advertising agency, working together on PR and social media campaigns for a number of brands, and both discovered a love for creating brands! We started by launching a successful social media training consultancy but vegetarian fast food (and the lack of it!) kept popping up in our minds. I'm (Jane) a veggie and Katie is a meat-reducer so we put our heads together and came up with Not Dogs! Three months later we were at our first festival in our little purple food truck! After two summers 'on tour' and after listening to customers ask 'where's your restaurant' we decided to go for it and open up in Birmingham's Bullring.

What’s the best piece of business advice you could give?

Don't give up... there's so many times when you're so tired, or you've had a few setbacks, that you want to give up but the only way you'll succeed is by staying resilient, united in your goals, reflecting on what's happening and adapting all the time and just keep going!

Where would you like to see your business in 5 years time?

We'd love people to be able to access Not Dogs all over the country... all over the world! We know how excited people get by our values and our menu so to recreate this at multiple locations would be amazing.

If you could only have one of your own Not Dogs, what would it be & why?

Ooh that's a hard one, we should probably say the Plain Jane or Kickin' Katie Nacho Dog - our namesakes or our most popular Not Dog 'The Original Frank' but I think it would be the Hello Houmous - a Not Dog topped with houmous, roasted red peppers and smoked paprika.

Not Dogs, Dragon's Den, Gerry's Kitchen, 5 Questions

When we were testing the initial menu recipes we thought houmous on a 'hotdog' couldn't possibly work...but once we tasted it we were in love!

You can invite one person (living or dead) to your last meal – Who would it be and why? …and what’s on the menu?

I spoke to Katie about this and we both love the idea of sitting down to eat with the iconoclast that is Joanna Lumley, she is a hero of both of ours and we'd create a flamboyant Not Dog in her honour accompanied of course with a glass of champagne or two!

Not Dogs, Dragon's Den, Gerry's Kitchen, 5 Questions
Since appearing on Dragon's Den the girls have been incredibly busy so I would like to thank them for finding time to answer 5 Questions and also wish them every success in the future.
Not Dogs, Dragon's Den, Gerry's Kitchen, 5 Questions
As I said at the start, vegetarian food hasn't done it for me in the past but the menu at Not Dogs looks very tempting so the next time I'm in Birmingham, I'll be making my way to their Bullring branch to see what all the fuss is about.
I would like to thank Katie and Jane for taking the time to answer 5 Questions and wish them all the best for the future.
Keep up to date with news from Not Dogs on Facebook and Twitter.