A few months ago the very lovely people at Dinnr got in touch and asked if I would like to review their service. What is Dinnr? Good question. Promising to bring cooking back into the lives of busy people, it’s a takeout service offering fresh and organic meals couriered straight to your door. The twist is – you cook it yourself. There are quite a few similar services out there – like HelloFresh and Gousto – so I set out to see if Dinnr really cut the proverbial mustard. Continue reading
Long before I started this blog, I was a fan of treats that came in boxes. Four years ago I discovered Graze (and then coincidentally found out one of my friends had co-founded it), and spent a good few months eating my way through the range of tasty and wholesome snacks they send you every week.
Subscription model businesses for fast moving consumer goods are now booming – everyone knows about veg box schemes, and hopefully through my blog I’ve raised more awareness of meat boxes. They make so much sense from an economical, ecological and gastronomical point of view; high quality seasonal ethical food that’s cheaper, supports UK farmers and reduces the hassle of grocery shopping. It’s not to everyone’s preferences (especially if you’re a control freak about what you eat), but I love the element of surprise when you open a box and find out what’s in it.
I’ve recently discovered a wave of 2.0 subscription-style box schemes that I’d like to share with you. So bear with me while I go off-meat topic… Continue reading
It’s time to reveal my fourth meat box, and the first of 2012! This month’s box is a very special one indeed – it comes from field&flower, based in lush Somerset. Although most of you may not have heard of field&flower, it’s a special company because of its unique selling point. You get to build your own box, by buying a set number of credits and picking out the stuff you really want. So no more boring bacon for me! Continue reading
It’s always welcome respite to get chicken in a meat box. I’ve looked at a ridiculous amount of meat boxes online, and I’ve always found that light white meat is under-represented. Most boxes you get online are heavy on the beef, lamb and pork and I’m not sure why that is. That’s why it’s great that a few suppliers are starting to allow customers to choose their own box contents. Continue reading
Apologies for the lack of posts – I’ve been away for a week. But I’m back with a vengeance, and racing through the remaining four items from my Riverford meat box to make up for lost time. I started this week with a recipe I’ve always wanted to cook – ma-po tofu, which requires minced beef or pork. I’ve never tried this Szechuan dish; my knowledge of Szechuan food is limited, but I did pass through the Szechuan province once and recall a very spicy cuisine where everything was literally swimming in red chilli oil. Continue reading
