An Interview with Paul Hollywood and Mary Berry

The baking duo return to Bolton Food and Drink Festival for a second year

So I interviewed the Great British Bake Off's Paul Hollywood and Mary Berry again. No biggy. Cool as a cucumber...

Last weekend I was fortunate enough to meet Paul and Mary for the second year running, but all hopes of remaining calm went out of the window the second I stepped into that tent. Hands clammy, cheeks cranked up to 'inferno' level, and yes... a total inability to speak in a coherent fashion. 

This year I had my baking buddy Jenny (of BakingBad fame...) taking pictures and generally steadying my nerves. Jenny is calm and collected, and generally renowned for getting the job done. Saying that, I had just plonked her feet away from Britain's most famous baking double act... We were poised.

Paul and Mary put on a fantastic show. They may be chalk and cheese, but they are both wonderfully quick witted and have the sort of chemistry which turns out a belting bake. Although they are there to demonstrate two of their signature bakes, the show is all about their personalities. Mary is ever the unshaken professional, oozing glamour from every pore, whilst Paul is the cheeky chappy cracking the jokes. 

Totally stone-faced, he convincingly told the crowd Mary is 105, that she wrote her memoirs just after the Great Fire and informed the crowd she was actually his mother. Although Mary did grass up a rather hung over Mr Hollywood for snaffling a pork pie from Bolton Markets at about 10am. Someone had been playing out with one Andrew Nutter the night before... Paul also referred to one of the Bake Off contestants as the 'bloke who looked like a turtle'. I spotted him on Tuesday. Yes.

After the show, Paul and Mary sat signing autographs and posing for pictures. Paul looked like he may well combust at one point, which I am sure was the moment his hangover well and truly kicked in. It was a crying shame... Ish. 

Before the interview, I had asked my Twitter and Facebook friends if they had any burning questions for the dynamic duo, and well butter my butt and call me bread, you all came up with some corkers!

What is your baking nemesis?

Paul: ~looks deep in thought~ For me it's sourdough, but that means it's also my best. I had to master it, so it's my weakness, but now my strength.

Mary: I think all cake baking really.

Jenny and I sit aghast...

Rachel: Really?! But you're so good at it!

Mary: I know, but I can always get better! There are often new methods, new ingredients, so it's how you get round that and stay good!

What's the best way to avoid a soggy bottom?

Mary: You've got to bake blind properly. Make sure it's dried out when you take the beads or whatever off, then dry it out completely before you put the filling in.

Paul: And preheat the tray...

Mary: You can put an egg wash on to seal the base, particularly if you've pricked it.

The Bake Off is going strong, and it has been for a number of years now. How much longer can it go on for?

Paul: About a hundred and fifty years.

Rachel: A hundred and fifty years precisely?

Paul: Perhaps a hundred and fifty one... 

Mary: I think it will go on for quite some time yet. It's such a simple and happy programme. I think people want a family programme, and that's what you've got.

Other than the Bake Off, what's your favourite programme on TV?

Paul: I would say Bread by Paul Hollywood... Other than that, Top Gear by a mile.

Mary: My only favourite programme is Downton Abbey.

Paul: That's us together! Top Gear versus Downton Abbey... 

If you could only have one cake, pie or pudding for the rest of your life, what would it be?

Mary: Lemon Drizzle! (said with some vigour)

Paul: Definitely a pork pie.

Mary: He's had one this morning already...

Rachel: So I've heard...

Paul and Mary were also asked a number of questions by the crowd during the show...

What would you have been if you weren't a baker?
Mary: I enjoy gardening. When the children were little they played football there, and now the grandchildren play there too. I love watching Gardener's World. To put it into perspective, Gardener's World get 2.5 million viewers, which I thought was a lot. Then I was told that the Bake Off has 5.6 million viewers!

Sampling Mary's Lemon Cake...

How do you judge a bake if you don't like the ingredients?
Paul: Mary doesn't like coconut, but you have to trust us. We know what it should taste like, and how the texture should be.
Mary: Paul doesn't like booze in cakes
Paul: She does... We've baked in some of the best hotels and kitchens in the world. We know what we're talking about. On last year's Bake Off we criticised Mary-Anne's syllabub because the alcohol was too strong. She got all stroppy about it! You have to trust our taste buds.

What percentage of the instructions are missing in the technical challenge?
Mary: It's the baking times that are left out, sometimes temperature.
Paul: There were over 10,000 entries for this year's Bake Off, so we expect them to already have good technical knowledge.

Which do you prefer? The adult or junior Bake Off?
Mary: The junior Bake Off is enchanting. There are no parents in the tent, and the children are full of confidence. It's the parents who are uptight! The children just enjoy it. There were over 2000 junior entries this year.

A huge thank you to Paul and Mary for taking time out of their manic schedule to speak to me, and even bigger thanks to Jenny for doing such a cracking job with the pictures. She's the only person I know who would dare tell Mary Berry she wasn't looking at the camera! 

Here's to three years in a row eh?

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Bolton Food and Drink Festival 2013

A Pre-Festival Catch Up with James Martin

I adore the Bolton Food and Drink Festival. I go every year, and already had this year's festival booked off work before last year's had even started. It's the amazing food on offer, the shows, meeting the stallholders, and having a good time with friends.

Street food heroes... The Hungry Gecko

Every year the festival attracts a good crop of celebrity chefs to bring in the crowds. Mary and Paul are back this year, as are veterans Michael Caines and James Martin, with new boy Aldo Zilli coming along for the ride.  

Paul and Mary

Me with Paul Hollywood and Mary Berry - hyperventilates into icing bag...

Last year I had the opportunity to interview housewives' favourite, Mr James Martin. I always thought he seemed a bit of a cocky bugger on the quiet, but I couldn't have been more wrong. He's a genuinely nice chap with a love for cooking and dining. We chatted about our favourite restaurants, and where he likes to eat in his free time.

This year I have been lucky enough to ask James a few questions prior to the festival, and I had a couple of burning questions about his new gaff, Manchester235...

You must really like Bolton... You're back again! I take it it's nothing to do with the abundance of different pasties on offer. What makes Bolton Food and Drink Festival so attractive?

The festival has grown massively since I started going there, and this is the reason I return year on year. There's always something new, something to try and suppliers with new products for chefs and foodies to find. Plus, I enjoy the demos, as when we started the food show many years ago it used to be in what looked like an office. It's been built into what we see this year, it's great!

I remember last year you were keen to do a bit of browsing around the stalls. Did you find any gems?

It's part of going to food festivals - you have to see what's on offer, as even when you think you know the produce of the area, there's always something new on offer. Even better when we can use it in the new restaurant...

A little bird tells me you're opening your own place in Manchester - tell me about it!

Yep - it took a while to find a site, but I think it's going to be fun. Manchester's restaurant scene is a buzzing place at the moment, and I'm glad to be a part of it. Interviews are underway as we speak, so it's all set for launch.

What makes Manchester so attractive?

There is so much to see and do there, plus the people make the city, and they are the ones who make the restaurant scene what it is. There's a buzzing nightlife, and now there's a top notch restaurant scene to match.

How often will you be cooking there?

I should be there once a week, and more at the start, but these things take time to bed in, and with Christmas coming I see it hopefully being a busy place. 

What can we expect from the menu?

We are still in then planning stage at the moment, so I'm unsure, but no doubt some of the stuff I find at the Bolton Food and Drink Festival may appear on the menu.

Which are your favourite restaurants in Manchester?

I think Simon Rogan is doing wonders, and the area needs someone like that to drive it forward. 

Bolton Food and Drink Festival runs over the August Bank Holiday weekend, starting at lunch time on Friday 23rd through to Monday 26th.

For more information, visit the official website at www.boltonfoodanddrinkfestival.com.

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An Interview with Lynn Hill

Without her, none of these cakey shenanigans would happen. In 2010, Lynn Hill decided to start her own cake club. Locations would be kept a secret and each would have a special theme. The result would be a beautiful variety of cakes, people having the courage to tweak recipes or create their own, and eventually an army of members who bake, eat and talk about cake.

The Clandestine Cake Club has a very special place in my heart, as does the lady who created it. Lynn works tirelessly to keep the club going; from updating the website with our many events, to hours of promotion to ensure the club goes from strength to strength. Lynn has just written our very first Clandestine Cake Club Cookbook, complete with members' recipes and some of the prettiest cake photography you ever did see. 

Picture by Mike Wallis

Lynn has been kind enough to answer some of my nosy Parker questions...

We're sitting comfortably. Tell us the story of how the Clandestine Cake Club began... 

Some of the story is in the new Clandestine Cake Club Cookbook, so I won't give too much away. But in a nutshell I loved the idea of people getting together over tea and cake. The social aspect of it intrigued me, but after an unsuccessful search on the internet to find a baking club for me to join, I decided to create one myself. A simple concept of finding a venue, where people can bake, eat and talk about their home made cakes - while making friends at the same time. I'm pleased that people understand and love the sharing aspect that only a large cake can bring. Clandestine Cake Club is about sharing.

What's the best cake you have ever tasted and where was it? (I asked Mary Berry and Paul Hollywood the same question...) 

I like most cakes, but my favourites are usually citrus based, especially if they are a three tiered Pistachio and Lime cake. The one that's on the cover of the Clandestine Cake Club Cookbook, it's my recipe.

What's your favourite cake to bake? 

My most favourite cakes to bake are the ones I make for the first time, I find a recipe book and decide what to make, but I often add my own take on it and sometimes come up with something completely different.

How did the book come about? 

I was approached by a literary agent nearly two years ago with a view to creating a cook book. From that first email to print date it's taken nearly two years. During those years I set about building Clandestine Cake Club into what it is today, and with all the media coverage it was getting, lots of publishers began to take an interest. The Clandestine Cake Club Cookbook is published by Quercus books who have been a wonderful team to work with, and so have Stuart and Claire of MetroStar media.

How many recipes were submitted? Was it hard to choose? 

Off the top of my head there were nearly 200 recipes submitted from a then membership of 2000, which is quite a good uptake! There are well over 6000 members currently registered with Clandestine Cake Club. Choosing which recipe should go into the book was very difficult and some had to be set aside to make way for the ones you find in the book, there just wasn't enough room for them all. I'm very proud of the recipes that are in the book and sad that we couldn't include the rest, they were all amazing cakes.

The photos in the book are fantastic. Tell us about the photo shoots... 

Attending a photo shoot really brought home the amount of hard work that goes into creating a cookbook and the amount of people involved in it. So the next time you pick up a cookery book take a look at the credits page to see just how many people were involved in it. Designers, stylists and photographers. Everything was planned meticulously by the design team. Getting that perfect shot can take hours, and some shots took longer than others, the attention to detail was amazing and it shows in the book. We visited an actual Clandestine Cake Club event in London which was fun and at one point we were actually out on the street taking pictures. More photo shoots were held in Bath, Leeds and Wiltshire. With pictures needed for nearly 120 cakes, it was quite a task for the design team to work on, but they did a wonderful job in the end. I'm very pleased with it all.

How much testing did you have to do at home? 

I was involved with a small amount of recipe testing but on the whole all of it was done by a professional, Jane Middleton. Take a look at some of your cookery books and I bet you'll see her name in the credits.

What's in store for CCC in 2013? 

Some of it I will have to keep very close to my chest for now, well I am in the business of keeping secrets! But hopefully the membership will continue to grow with more clubs opening on a regular basis, including new ones overseas. As long as people continue to want to Bake, Eat and Talk about cake, then I'll be happy with that.

A big thank you to Lynn for taking time out of her busy schedule!

Review of the Clandestine Cake Club Cookbook

Please leave your comments below... x

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Behind the Scenes at the Great British Bake Off...

An Interview with Cathryn Dresser

The week before the Great British Bake Off started, I stumbled upon a few of the contestants on Twitter. I always imagined that those brave enough to enter the Bake Off must have nerves of steel... I am a baker... hear my roar! After chatting with Cathryn and a few others prior to the first show, I realised they are actually just like us. They bake for their friends and family, and never imagined they would get on the show. Cathryn is a self confessed 'Last Minute Larry' and can often be found at the end of a trail of floury footprints!

This weekend I met Mary Berry and Paul Hollywood. After suffering from a terrible case of 'Starstruckitis', I plucked up the courage to ask them both some questions about the Bake Off. Both made it crystal clear that the standard in this year's competition was higher than ever, and that anyone with designs on entering series four would have to seriously up their game in every aspect of baking. Mary warned that contestants must be able to 'bake an excellent loaf, a perfect cake and be original'.

Cathryn has been kind enough to answer some of the questions we are all dying to know about the show, including the audition process, filming and what it's like behind the scenes...

The idea of entering the Bake Off seems really daunting. Tell me about the selection process...
Baking and food is a huge part of my life and family. My mum is amazing and so are my aunties! We are all also massive GBBO fans. So, I sent in my application on a total whim thinking 'that'd be so amazing, but I'm sure would never happen, so hey-ho why not submit the application!?'

The audition process is a long, challenging yet exciting one. It all began with a phone interview, this alone was shocking enough as I had put the application right out of my mind. Then there are several more steps, including taking bakes (both sweet and savoury) to auditions, and a bit more 'grilling'. Although it was quite involved, it was an amazing experience and I told myself the application was worth submitting for the audition process alone. They definitely want to check the auditionees have plenty of knowledge and skill (but I certainly didn't...and still don't know even close to everything). I admitted to not having made every type of pastry and macarons but evidently this didn't pose too much of a problem. They really are looking for good amateurs, not professionals. The audition process began for me, not long after the end of series 2 and I didn't know I'd made it until a few months before filming commenced.

I was elated to have been chosen but the overriding feelings were that of shock and excitement. Right up until we had all began filming I thought 'bloody nora, what if I'm not nearly as good as the others, and really stand out as the worst/least experienced', the funny thing is, many of the 12 of us felt the same, there is a sense of entering the unknown and putting yourself in the spotlight!

Why do you think you were picked?The honest truth is....I'm not really sure! Maybe it's because they sensed my genuine love of baking for and with my family, plus I worked flippin' hard on the bakes that I took to auditions, and they turned out quite well... luckily!

What's it like behind the scenes at the Bake Off?
It is so hard to describe just how lovely EVERYONE involved was. The twelve of us bakers had such a laugh together. Everyone behind the scenes is so supportive and helpful, as well as hilarious. there is so much that goes on behind the scenes that you take for granted as a viewer (or at least I certainly did) so much time and hard work goes into making the show. We were so blessed with the location too, Harptree Court is the most beautiful, charming and luxurious setting and Linda and Charles who own it were so warm, kind and generous. It was amazing! But the main things that stands out from behind the
scenes at GBBO are laughter, chewing the cud and cups of tea! (or hot water if you were Manisha!)

What timescales are involved?
From the start of the audition process until the show finishes on telly is almost a year! Gosh only just worked that out!!! Each show is filmed over two days, filming starts early and is all day. I was truly shocked that I really really liked everyone, we got on so well, we went out for dinner together, had breakfast together between the two filming days and chatted whilst away from filming. I have made some proper lifelong friends. we really had such a fun time, playing silly games, teasing each other, sharing stories and in some cases making mischief or being outrageous and keeping us all entertained. They were a very fun, clever supportive bunch, I couldn't have got through it without them.

I didn't know what to expect from Mary and Paul, but they were both SO lovely. I was very nervous around them and felt pretty star truck most of the time. I wouldn't describe them as being particularly 'hands on', but they were really supportive and kind (although Paul is a tiny bit terrifying) and in general very fair and balanced in their judgements, which I should mention are all their own. (This is true, not just saying in-case they read this!)

There are no words for just how brilliant Mel and Sue are. It is not for the cameras either (which could be the case), they aregenuinely hilarious and fabulous ALL the time. They absolutely made it for me. They showed real concern, care and support for all of us, they kept us laughing when we felt like crying and cut the nervous tension at vote off with their warmth and jokes. THEY ARE WICKED!

Do you get chance to practice your recipes beforehand?
Yes, we know what we need to bake in advance and so do get time to practice, but your practicing lots of things at the same time to sharpen you knowledge and skills, constantly speculating what the technical challenges might be.

Was there anything that you were dreading making?
I dreaded making lots of things, but mainly things I'd never made...the likes of rum babas, I make lots of mistakes and mess at home too which was a worry!

Did you have skills in every area before entering the Bake Off?
I baked all the time before Bake Off, but just ordinary family home baking. I love trying new things but there were certainly gaps in my knowledge and experience. I learnt so much from all the research and practising that I did. I also learnt loads from the other bakers, the guys behind the scenes and Mary and Paul. We all shared tips and advice with each other.

What is your favourite bake?
Although they are not my favourite to eat, cakes are my favourite things to bake.

Are Mel and Sue as funny in real life as they are on TV?
Funnier! sometimes we couldn't start filming because we were all laughing so much, and sometimes the jokes were too rude to be shown at 8pm but real belly-laugh stuff from them all the time. I love them so much!

What are your lasting memories of Paul and Mary?
Mary is the kindest, loveliest, most elegant lady you could ever meet, the absolute Queen of Baking. Paul is intimidating, yet really supportive. He is honest and simply brilliant.

Which cookbook would you not be without?
This is tricky, I love lots but maybe Nigella's Feast, particularly at festive times of year!

What's the best dessert you've ever eaten and where was it?
My mum makes the very best lemon meringue pie, served fresh with cream, I'm afraid nothing comes close!


A massive thank you to Cathryn for giving us a sneaky peek into the world of the Bake Off and for taking the time to answer my questions.

Join in the chatter on Twitter every Tuesday night at 8pm using the hashtag #GBBO. 

Please leave your thoughts and comments below... x

Mary Berry and Paul Hollywood Come to Bolton

Bolton Food and Drink Festival 2012 Demonstration

My favourite picture from the weekend so far

They always say you remember where you were when something poignant happens in your life. I was in the Dido Suite at work eating spicy bun loaf when the news broke that Mary Berry and Paul Hollywood would be attending this year's Bolton Food and Drink Festival. There were fits of 'oh my god, oh my god', flappy hands, and rantings; all inter-spliced with the muttering of someone who really ought to be in an institution.

I knew they would be in demand on the day, so I prepared like a bad-ass. 

• Bake Off watching - check (this goes without saying)
• Leafing through Berry-Hollywood back catalogue - check
• Internet research/stalking - check
• Pacing round the house - check check
• Recipes completed as part of martial arts style training (but with cakes) - check
• List of questions written, rewritten and then scrapped completely this morning - check
• Fear bellyache like I am about to be put to death - check

Everything was in order. I walked into the demo tent this morning and saw my friend Sue from A Little Bit of Heaven on a Plate. Any of you who have read my blog from the start will know she is responsible for my rantings (please don't hold it against her). I did a guest post on her blog and the rest is history. I also met Sarah from Rise and Dine, who I speak to on Twitter but had never met in real life. 

Before the show, people were allowed into the tent to get Paul and Mary to sign their books. Most people were presenting shiny new copies purchased that morning. There I was with my 'Ultimate Cakes' book which was probably older than some of the people attending. After the mammoth queue for book signing died down, I made my move. I was utterly star struck. I have no idea what I said to Mary. I can only hope that it was coherent and not in any way offensive. I had met Paul the night before at the Gala Dinner, so was already over my initial shock! 

After the meet and greet we were informed that Sue, Sarah and I would get a session with Paul and Mary but we would need to merge our questions. There we have it. Plans out of the window! Probably the best thing that could have happened given that my OCD was in turbo mode.

We quickly had a read through each others questions to ensure we didn't overlap, then off we trot. Perched on the side of the stage, we had a chat with Paul and Mary like we had known them for years...

The Interview

My questions:

Mary, you were my baking inspiration growing up. The book I have with me is my original Ultimate Cakes from 1994! Who inspired you both?

Mary: First of all it was my cookery teacher, Miss Date. She was a little round dumpling and was very kind to me.

Paul: It was my dad, well dad and mum really. I grew up in a house full of bakers. My mum was making all the pies, like apple pies and dad was making all the bread and scones.

What’s the best dessert you’ve ever eaten and where was it?

Paul: Actually, one of the ones that sticks in my mind recently - we stayed at a hotel called Ston Easton when we were filming the Bake Off and near enough every night I had a passion fruit roulade, which which was delicious with ice cream wasn't it? (to Mary)

Mary: He had it every night, and I put my spoon in it every night! I'm very aware that I mustn't become vast because they'll say we don't want to make cakes because look how fat they're going!

Paul: Haha Big Berry!

Not including those currently in the Bake Off (obviously) who is the one to watch in the world of baking?

Paul: Tricky!

Mary: Well, we'll wait and see! The next batch of bakers who are going to apply... I think they are going to be of such a high standard. Everybody is baking better. Just look at your big stores! You see so many cake tins and I gather everybody is baking. The supermarkets and stores are selling more bakeware and more ingredients. We've got more people baking!

Sarah from Rise and Dine asked:

Last year the Guardian said you were the best reality TV judging duo ever, I just wanted to see what you thought about that?

Paul: Haha Bang on... I mean, what can you say?

Mary: I liked it because they said we were better than Simon Cowell...

Paul: I met Simon recently and he said 'you're me aren't you?' I mean you take it with a pinch of salt. We just judge from our hearts. We're honest. It's all about integrity and if it comes across well then it comes across. We're just honest to ourselves.

There are so many baking gadgets out there, I never know what to use. What's your must have item?

Mary: I think don't have too many gadgets. You need a sharp knife, you need the basic tins, I don't use an awful lot of gadgets or a lot of tins because most people haven't got the room to store them! If I can get away with using a traditional tin or traditional item, I use it. I don't go in for all the 'a thing to hang bananas on' or all the little intricate things. I can prepare a pineapple with my sharp knife. (To Paul) Do you agree?

Paul: Yeah, there's only one thing I would say and that's digital scales and they will help everything else.

Mary: It's very important to weigh accurately. If you want to be a good baker, you need good ingredients, and then use the right sized tin and then digital scales.

Do you have a Kitchenaid?

Paul: Kitchenaid are good and so are Kenwood. They are both very good. It depends what you want. They both do the same job. I've test driven the two of them recently and they're both good.

Mary: They are both good but also you don't need one. If you're not doing an awful lot of baking you can buy for about £15 a handbeater - that's what we're going to use today - you don't need (unless you are going to do an awful lot) you don't need specialist equipment. So don't let that be your excuse! You can make a scone with a bowl, and that's all you need!

And finally Sue from A Little Bit of Heaven on a Plate asked:

When you start filming the series do you know who is going to win at the end and are you ever right?

Mary: No! Definitely not! They change all the time and I never look at the twelve to start with and think 'that one should win'. Each time we take each programme, and judge the programme and one will go from that. Very rarely do we look back. So they have to prove themselves. They have to be all round bakers. They have to bake an excellent loaf, a perfect cake and be original.

Paul: It's more - someone's on a journey out there, happens every year. Every one's on a journey and that's the one that wins. It's about passion.

The Demonstration

I have to say in all honesty, Paul and Mary are ridiculously nice people. They are funny, genuinely talented and have great chemistry on stage. Mary is constantly reprimanding Paul for naughty behaviour and he relishes in teasing her. He calls her 'Bezza' on stage and cracks cheeky jokes about her age. For example, he told the crowd that her first book was published in 1853... 

For the demonstration Paul made a plaited loaf (which was done before you had the chance to think 'eek') and Mary made her Fraisier cake, which will be one of the technical challenges in a few weeks time.

Mary's tips for a perfect Fraisier were:

• Ensure your Genoese mix falls into ribbons in the bowl before sinking into the mix.
• Melted butter should be cool but runny. Mary believes life is too short to clarify butter (Paul commented 'not for you Mary, you're 105!' Cheeky...)
• Dampen your tin before putting the cling film inside. This helps it stick.
• Allow the mixture to drop into the tin then scrape the rest in.
• Always use full fat everything in baking. Mary said 'I'm not into all this low fat stuff! Just have a smaller slice!' 
• Mary noted that her favourite cake is the chocolate roulade they made on last year's Bake Off.

Paul also had some pearls of baking wisdom to share, as well as some interesting facts:

• Bread dough should bounce back if you prod it with your finger. If it doesn't, it's not ready for the oven.
• Scones should be pronounced 'sc-ons' not  'sc-owns'. Couldn't agree more...
• The contestants on this year's Great British Bake Off actually argued with Paul!
• He said that contestants often overcomplicate their recipes on the Bake Off.
• He is NOT doing Strictly Come Dancing this year...
• James Martin is his son's godfather. Oh the glamour!
• He drives a baby blue Aston Martin, which was parked right outside the tent.

I will never hear a bad word said about this duo. They came across as lovely people who were happy to chat and help wherever possible. They are clearly pulled from pillar to post but really don't mind. It's clear they have both worked exceptionally hard to get to where they are today, and in my opinion it is well deserved. I love them even more than I did before...

Please leave your comments below... x

Interview with Simon Rimmer for Love Your Local Market Bolton

As part of yesterday's Love Your Local Market celebrations at Bolton Market, I was lucky enough to meet and interview Sunday Brunch's Simon Rimmer. He had spent all morning meeting people, talking on BBC Radio Manchester and doing free cookery demos. He's is genuinely a really nice chap, and made time for everyone who came to see him. My apologies for the god-awful photo above, this is my 'smile on demand' face. I'm not as well practiced as Simon. 

After his second demo, he made time in his schedule for us to have a chat. Nothing was off limits, and he gave me some great local recommendations!

What do you think of Bolton's Love Your Local Market Event?

I'm interested because I’m a massive advocate of local produce, regional produce, seasonal produce. I think it’s the way we should eat. I think we’re fortunate in the North West that we do have good markets; obviously we have Bolton, Ashton, Bury is nearby, Preston has a fantastic market too. I think we’re already doing what this event is all about. We have really good local markets, what we don’t have is a lot of people that are aware of them. I think people imagine that it’s the much older generation like your nan who shop here - and maybe that’s true! Maybe the best thing that could come out of this is the next generation of shoppers should be returning to markets rather than supermarkets!

What’s your favourite local ingredient available here on Bolton Market?

I think the best thing that we do in the North West that no-one does better is black pudding. No-one betters us on black pud. Also in the North West we are tremendous cheese makers; we’re a dairy region. Lancashire cheese, Cheshire cheese, there are some amazing artisan cheese makers who make interesting and unusual cheeses, and goat’s cheeses are available now as well. Then of course we have tremendous asparagus which when it comes it such an exciting thing! We also have some great fish off the coast of Fleetwood; sea bass, cod off the Irish coast, great beef, great pork - statistically the North West has the most diverse agriculture in Western Europe.

Other than your own, where are your favourite local restaurants?

Places that I continually go back to are Sangam curry house in Didsbury, Sher Akbar in Chorlton, Sutton Hall in Macclesfield is a good pub and Sam’s and Thomas’ Chop House in town. 

Who are your favourite British chefs?

Wow. In terms of people I find inspiring, whenever I watch Rick Stein, he makes me want to go in the kitchen. That’s the thing with him, he makes everything look so incredibly simple! He demystifies food. If I think about what I do on telly, that’s one of my big aims to make people think ‘I can do that’. That’s why I love Rick. The I think of Nathan Outlaw who used to work for Rick and now has a fantastic place down in Cornwall. Tom Kitchen, Tom Kerridge, Glynn Purnell for left of centre molecular gastronomy. Too many! I get excited by lots of British chefs!

What’s the best meal you’ve ever eaten?

It was only three weeks ago! I ate in a restaurant called Azurmendi near Bilbao. It was the most incredible food I’ve ever eaten in my life. They’ve taken that modern, semi- molecular cuisine to a different level. Using loads of local and regional produce, just absolutely amazing. It’s worth spending the money to go to Bilbao just to eat there!

Sweet or savoury?

Savoury

In that case... your favourite cheese in the world?

Ooh that’s always tricky! I have to go for Cheshire!

After all these years in the industry, where do you find inspiration?

I don’t think you ever stop being inspired. I was just saying today when I was wondering round that they guys on the fish stall have some tilapia. I’ve not had that on the menu for a while, so I think I can do something with that. I never ever stop being surprised. Like I said before, a few weeks ago I had the best meal of my life. Last summer I was in California and I ate in a great restaurant called the Slanted Door. A bergamot and orange candy floss on the desert menu. Genius! Absolute genius! So you never know where you’re going to get inspiration from.

If you could pass one recipe to your children, what would it be?

Pork pie. 

Where is your favourite foodie holiday destination?

California. Without a shadow of a doubt. They have tremendous restaurants and produce, a great variety of cultures. Britain does the most diverse food that you can get anywhere in the world, but as a destination San Francisco Farmer’s Market on a Saturday, (I excitedly tell Simon we are going there in September...) Oh you have to eat at the Slanted Door! You need to book now! It’s brilliant!

What are you having for your tea tonight?

It’s Saturday so I’ll be in London with my nine year old son so I’ll be eating pulled pork in Bodean’s in Soho!

Thanks to Jackie and Philippa at Bolton Market for being such enthusiastic wonderful ladies and to Simon for taking time out of his schedule to have a natter to me.

A Day at Bolton Market for Love Your Local Market

I've been excited about this event for weeks. A chance for Bolton to showcase its wonderful market and for people to get involved; either as shoppers or traders. When I posted information about the event last week, there was a hive of activity on the post, Twitter and Facebook. People all over the country were keen to know what Love Your Local Market fortnight was all about.

So, in preparation I made a massive lemon drizzle bundt last night. I couldn't go under the guise of Dolly Bakes and go empty handed! The first thing on my 'to do' list was an interview with Becky Want from BBC Radio Manchester on her Retail Therapy show. We chatted about Clandestine Cake Club, the cake I had brought with me and my blog in general. 

I then sat and listened to Simon Rimmer being interviewed by Becky whilst we all tucked into some cake with a new cup of tea from Shanghai Pings. Simon was quite happy to sit and chat, and have his photo taken with bemused passers by!

Simon Rimmer being interviewed by Becky Want from BBC Radio Manchester.
The show's Producer, Cathy is  tucking into some cake. Brain food...

During the day Simon did three free cookery demonstrations from the kitchen in the market. At the one I went to he made some healthy 'street food' which was easy to recreate at home. He made turkey burgers with yogurt, tomato and bean salad, then duck meatballs with salsa and finally sea bass with patatas bravas. 

There was quite a turnout, especially at the afternoon show which I also caught the tail end of. The market was absolutely packed! I also saw a cheeky Adam Crolla nicking a bhaji from Simon's stand... I'll be posting my interview with Simon soon...

The Apprentice's Adam Corbally was running small workshops on how to start your own business. He gave a brief outline of how he had started his grocery business on his local market, his time on the Apprentice and gave advice for anyone wanting to start up their own business. 

His own inspiration was the urge to earn enough money to live his desired lifestyle. He knew that was never going to happen working for someone else. Adam showed a real tenacity when it comes to being successful, and it was clear that he has masses of enthusiasm for everything he does. 

Some of Adam's top tips for budding entrepreneurs were:

• Find your niche
• Don't worry about other people 
• Have enthusiasm
• Be prepared
• Smiles make sales - be nice!

When I got a bit of free time, I had a ganders at some of the brilliant market stalls. Some of these people had never even traded before! One person I spent a bit of time with was Brian from Signature Soaps. He's a real advocate for local markets and is a loyal attendee of the produce market. 

Two of my favourite stalls (because I'm a right greedy piglet) were Purdon's cheese stall and All You Knead. All You Knead  had the most fabulous real ale bread. My husband is well into his ales at the moment, so I snaffled some toot sweet. I then bobbed next door to Purdon's for a big block of strong Snowdonia cheese. Match made in heaven. Strong cheese with soft, flavoursome bread. Hopefully both will be attending Horwich Summer Fete in July! I had some leftover cake at this point, so was happily giving it out to the traders!

I had a brilliant time, ate some great food and talked to some truly passionate people. Show your own support for your local market and traders by buying local and shouting it from the rooftops! Thanks to all the organisers and to everyone who came. Roll on next year! However, if you can't wait that long, the Bolton Food Festival is just round the corner...

Retail Therapy on BBC Radio Manchester

This morning I was invited onto BBC Radio Manchester's Retail Therapy show to have a chat with Becky Want about baking and Clandestine Cake Club Bolton. The show was being broadcast from one of my favourite spots, Bolton Market.

It's a brilliant shopping destination which offers way more than your standard spuds and bangers. The market has been making quite a name for itself, and is fast becoming way more than fruit and veg. There are cookery demonstrations from top chefs, courses to help with cookery skills, a loyalty scheme and regular farmers' and international markets.

In the last few years the market has won a number of awards, including:

• Best Food Market, BBC Radio 4 Food Farming Awards 2011
• Best Indoor Market 2010 
• Tourism Retailer of the Year 2009

Bolton Market is steeped in history, with businesses being tended by the same families for generations. Whilst I was waiting for my slot on air, I had a little wander around to kill some time.

Because I wasn't doing my usual 'charge round at 100mph' routine, I had the chance to have a really good nose round the stalls, and had a lovely chat with a chap called Charles from John Hool Herbalist. He told me that his business is the oldest run by a single family in Bolton, and showed me a picture of his dad outside the shop in the old Market Hall. He also had some amazing vintage herb tins which had been in the family since before the first world war.

Retail Therapy is a consumer show that is broadcast from shopping destinations within the Greater Manchester area. I chatted to Becky about why I bake and what goes on at the Clandestine Cake Club. 

For the next seven days you can listen to the show on BBC iPlayer here: Retail Therapy with Becky Want 10th March 2012.

If you have any questions about joining the club, please email me at dollybakes@gmail.com.

Bolton Market

Twitter: @BoltonMarkets

Market Opening Times: Tuesday, Thursday, Friday and Saturday 9am-5pm

A day at the BBC...

Everyone’s talking about cake.

Yesterday I was invited to the BBC Radio Manchester studios at Media City, Salford to do just that. They had seen the article in Tuesday’s Bolton News, and wanted to learn more about my love of baking, and the Clandestine Cake Club.

When I arrived at the studios, I was told that I’d be interviewed by Heather Stott live on air. Eeek. I sat in their impressive waiting area where I could hear Heather telling her listeners that she would be talking to me later that morning. Fear belly-ache. I was utterly convinced that I would get a bout of uncontrollable hiccoughs, or worse… develop impromptu Tourettes! It’s possible…

When I was invited into the studio, Heather informed me that she is also a baker, so was keen to sample the Matilda cake that I’d brought with me. Double-eeek! She’s a baker! Luckily she loved the cake, lifting the weight of the world off my shoulders in one bite.

We chatted about how I started baking, my obsession with bundt cakes, and how people can join the Bolton division of the Clandestine Cake Club. I had a fabulous time! No need for the fear after all. 

Thank you to Heather, Helen, Corinne (who made me a lovely brew…) for making me feel so welcome and for promoting the first Bolton Clandestine Cake Club. Remember, we are meeting on 25th February at 3.30pm. You can sign up here: Bolton Clandestine Cake Club.

If you want to listen to the show, (muffles own ears with pillows…) it’s available on iPlayer for the next six days here: Heather Stott Show 17.2.12