Wednesday, 10 February 2016
Bad Brownie started when we each had had enough of working in an office at something that did not meet our number one passion in life - chocolate! Therefore we decided to give it all up and set up a chocolate company and what better than one focussed on the most delicious of chocolate products - brownies - which up until then had been limited to boring and uninteresting looking squares of chocolate dessert.
What’s the best piece of business advice you could give?
Let go of fear - it's the one thing that always holds you back. It makes you second guess yourself and your instinct; fear clouds vision and ambition; it holds you back and it keeps you in safety and comfort. When you run a successful business it's about putting safety and comfort to one side and take that leap of faith into the great unknown.
Where would you like to see your business in 5 years time?
A bigger and better version of where we are now but one that stays true to our ideology and mission - to show people all over the UK (and world) that there is no need to settle for a boring brownie but that the most interesting and exciting brownies are out there waiting to be discovered and enjoyed.
If you could only have one of your own brownies, what would it be & why?
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 would like to thank Paz and Morag for taking time out of their manic schedule to answer 5 Questions and wish them every success in the future. Myself and Nicola will be heading to London in April, so will be on the hunt for a slice or two of that delicious looking salted caramel brownie. I'll let you all know how we get on!
Tuesday, 9 February 2016
2016 promises to be an exciting year for the brand with plans for the opening of a number of sites and popups across London and surrounding areas.
Also keep an eye out for Bad Brownie's answers to 5 Questions on Gerry's Kitchen, coming very soon.
“There are pressures in any kitchen, especially in top end restaurants, but that can be part of the attraction,” he added. “The fact is, that with the huge increase in the number of restaurants, there are countless jobs out there. I don’t know any kitchen in the UK that isn’t looking for staff.”
Mr Fairlie was speaking as the CIS Awards launched the categories for 2016. As the main competition combining Scotland’s catering, hospitality and tourism industries, they are seen as the ultimate accolade for hotels, restaurants, gastro pubs and individuals working in the sector in Scotland. As a member of the Awards Advisory Board Mr Fairlie has been involved with the initiative since winning the Chef of the Year category in 2005.
Sponsored by Brakes Scotland, the new Junior Chef of the Year category is open to chefs under 25 working at any professional level in Scottish hospitality including restaurants, hotels, pubs, event and contract caterers, fine dining and both the private and public sectors.
Recalling the pivotal moment in his career when he won the first ever Roux Scholarship at the age of 20, Mr Fairlie urged employers and head chefs to nominate staff for the award. “They don’t shout loud enough about the talents of their younger people,” he commented. “They need to get behind this award and put the work in to nominate them properly.
“The CIS Excellence Awards present a unique opportunity to nurture and encourage the truly talented chefs of the future to be ambitious, hard-working, studious and conscientious, and to win recognition for their efforts.”
Entries for all 16 categories close at midnight on Friday 11 March. The presentation ceremony takes place at the Hilton Glasgow on the evening of Thursday 26 May.
Saturday, 6 February 2016
- 70ml vodka - I used Grey Goose
- 40ml gin - I used Hendricks
- 20ml triple-sec - I used Cointreau
- Juice of half a lime
- 100g marmalade - I used Mackays Orange Marmalade with Champagne
- Fill a cocktail shaker with ice before adding all the ingredients.
- Shake vigorously for 30 seconds
- Double strain into a chilled martini glass before garnishing with a twist of orange
Thursday, 4 February 2016
Wednesday, 3 February 2016
Subtly seasoned in a range of mouth-watering flavours including Soy and Balsamic Vinegar, Smoked Salt and Szechuan Pepper, Sweet Chilli and Lemon and Lightly Salted, there are at least four reasons to add these to your basket during the next shop.
Marketing Director, David Wilson said: “Yushoi Snapea rice sticks is like nothing else. Lovingly made using green peas and baked with seasonings that really play on the Japanese influence we know that we have something really special for people to try. You can lose the guilty feelings when you have Yushoi Snapea Rice Sticks and can enjoy the snack with lunch or on the go.”
Working with leading nutritionists, food technologists and health experts, Yushoi Snapea rice sticks has been developed to meet with the Governments criteria to encourage better eating habits, make choices simpler and address concerns in relation to obesity throughout the UK.