It’s getting more and more surreal, don’t you think? Not many of us envisioned that we would still be living under such challenging conditions. Thankfully, we have been blessed with some fine weather over the past two months, which has perhaps made things a little more bearable.
We are buoyed by the messages of goodwill we have received from you, our extended family – our friends. Just to reassure you, we are still missing you all. We miss going to work, cooking for you, serving you and looking after you.
Last weekend brought an about-turn in my thinking on all things takeaway. I was adamant I didn’t want to do it, but here we are a week later launching 21 at Home. We hope we can all have a bit of fun with it; keep ourselves stimulated, our minds active, and some of you well fed.
Initially, we are offering a collection service 4pm – 7pm Thursday to Saturday; starting with a small choice of 21 crowd pleasers. We hope to be able to expand the offer and bring you some comfort food and a bit of luxury too, which I’m sure you’re missing.
Lockdown has taken me through the joys of spring, where I’ve enjoyed purple sprouting broccoli, Jersey Royals and English asparagus. Out in the field we’ve had an abundance of wild garlic and woodruff and now that the weather is changing in earnest, I feel anticipation building for the arrival of the first elderflowers and early English strawberries. Perhaps there is a silver lining in this lockdown; for once, having the time to appreciate the development of the seasons and the bounty that they bring. As a cook, this is the most exciting time of the year and can be a real exciting ride if you’re prepared to put the work in.
Some of our longstanding suppliers can help you on your way with their home delivery services. Our pal Ken Holland, who has been keeping me going at home, is supplying super seasonal veg and salad; and our friends at Delifresh are bringing a range of restaurant-quality produce to your door with a generous 10% discount off the first order for 21 Hospitality customers using the code: 10%-21Hospitality.
In other news, last week saw the opening of the latest Nightingale Hospital in Washington. We were approached by a pal of ours, ‘Hairy Biker’ Si King, who asked if we could bake a cake to celebrate the opening. I have to say, it was lovely to be asked. Shout out to Helen and Stefan for producing a thing of such beauty.
Social media has really come into its own over the last two months. I’ve enjoyed seeing what people are making. There really are some great cooks out there. Please remember to share your posts using the #21athome hashtag, they’re great to see.
Stay safe and take care and here’s to keeping you well fed!
Terry