Indulgent Life

A beautiful winter wedding

Yesterday we had the pleasure of catering for a beautiful winter wedding at Dreamcatcher in Sancreed. Dreamcatcher is a stunning converted chapel with ininterrupted views across the rollong hills and down to the Cornish coast. It's always a lovely venue to work in and yesterday was no exception. So I just want to say congratulations to Lucy and Matt and here at Indulgence Catering we wish you a very happy future together.      

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Naked cakes

In recent years there has been a trend to more informal wedding catering. Many people are now choosing to use their wedding cake as a dessert option on their wedding day, which not only saves costs, but means you are not left eating wedding cake for months to come!  There's also a trend to more relaxed dining, and this is also reflected in the cake choice. "Naked Cakes" are a perfect choice for your wedding day. You can choose different…

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Cornish Sardines

The history of the Cornish Sardine is interesting when you look at its place in the world of good food. The sardine has inhabited this planet longer than mankind and has been food all of that time! Often, millions of years before mankind discovered they could successfully capture these tasty little fish, large sea predators and mammals fed and preyed upon these little fish when they shoaled in balls. These shoals or balls can contain numerous tonnes of these tasty…

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Bonfire Night Treats

Now we have got over Haloween and the horror that is Pumpkin (I'm yet to be convinced of the merits of Pumpkin Pie) I thought I'd post a recipe for a traditional Bonfire Night dish - Parkin.  As a child growing up in the North West of England Bonfire night was always a much bigger night than Haloween.  The food was almost as important as the fireworks, Black peas, Treacle Toffee, Parkin, Baked potatoes cooked in the bonfire.  Parking is…

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No soggy bottoms here!!

It's that time of year again.......yep, it's a new series of GBBO and our attention is once again turned to all things baking. Over the next few weeks we will no doubt see some spectacular creations along with the odd bakeoff disaster.  I've always loved baking. It's that fine line between art and science. You can bend the rules slighty, add a teaspoon of creativity here and there, but you can never totally break the rules. Ingredients need to be…

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