• Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

MsMarmiteLover

  • Food
    • Recipes
    • Vegetarian
    • Vegan
  • Travel
    • France
    • Italy
    • Spain
    • UK
  • Wine
  • Gardens
  • Supperclubs/Events
  • About
    • Published Articles
    • Books
  • Shop
    • Cart

Foodstock: the conference:How to be a successful food blogger!

December 8, 2010 16 Comments Filed Under: Food, Recipes, Uncategorized

Frequently I get emails asking advice on food blogging; Eat Like a Girl’s Niamh, possibly the best known food blogger in the UK, wrote a recent post giving a few pointers. Following on from the success of the Dragon’s Den at The Underground Christmas Market, in 2011 The Underground Restaurant will be hosting some conferences, the first one is this coming Saturday, on February 19th ‘How to be a successful food blogger’. 
We’ve all been to conferences, normally held in some dreary business location with a few curled up ham sandwiches: this intimate conference will be held in my house, with delicious home cooked food on my Aga…foodies wouldn’t expect anything less!

Schedule:

10 am: Arrival
Douwe Egberts coffee and home made pastries

Food blogging: Daniel Young of Young and Foodish, (change of speaker, Niamh unfortunately can’t make it).  Daniel Young is an experienced food writer and blogger, events specialist and a published author of books Coffee Love, The Bistros, Brasseries, and Wines Bars of Paris, The Paris Café Cookbook and Made in Marseille. Daniel will be talking, using his vast experience both online and offline of the food worlds in the USA, France and the UK.

How to write a recipe: Laura James is a columnist and cookbook writer and the online presence for Aga. She will explain how to write a recipe, cookbook writing techniques and ways to approach publishers.

1pm: 3 course lunch by MsMarmiteLover

Photography workshop: bring your cameras and laptops. A professional food photographer Paul Winch Furness, who has been a photographer in residence for the Jerwood Visual Arts Programme, shoots both on location and in the studio, recently completing commissions for restaurants like Nobu and Bob Bob Ricard, will host a workshop photographing food, using props from The Underground Restaurant and give tips on how to improve, both technically and creatively, your food photos.

Writing: Tim Hayward, editor in chief of Fire and Knives food quarterly, Radio 4 Food programme contributor and Guardian food writer will talk about food writing, relations with PRs, the future of food writing (online and print).

Drinks.
Ends at 6pm.

This conference will benefit aspiring food bloggers, writers and photographers as well as food businesses, PRs and event organisers.

Places are limited and the all inclusive tickets (including goodie bag, all food, drink and workshops) are £100 plus booking fee.  Book here (http://www.wegottickets.com/event/100940)


Recent posts

Competition to win a Master series Microplane gift set

September 29, 2023

Dutch Baby apple and cheese pancake

September 17, 2023

La bomba paella rice

August 25, 2023

Previous Post: « The Underground Christmas Market: the autopsy
Next Post: The age of Aquarius and wikileaks »

Reader Interactions

Comments

  1. The Secluded Tea Party

    December 8, 2010 at 10:15 am

    Sign me up! How do I get myself booked in?
    Miss Sue Flay x

    Reply
  2. theundergroundrestaurant

    December 8, 2010 at 10:16 am

    Miss Sue Flay:
    follow the link on the post

    http://www.wegottickets.com/event/100940

    Reply
  3. Plum Kitchen

    December 8, 2010 at 10:33 am

    The first conference in the history of conferences I actually want to attend……..how typical I live 12000 miles away…..hope it goes well, brilliant idea:)

    Reply
  4. Hulya Erdal

    December 8, 2010 at 1:46 pm

    I'd definitely love to come along, let me know how to sign up, thanks.

    Reply
  5. Serge Lescouarnec

    December 8, 2010 at 3:55 pm

    Where do you get the energy for all these events.
    I agree with you about poor food at conferences, does not stimulate the brain.
    Glad to see that Sunday's market was a success.
    I interviewed Jane Hornby, ex-BBC's Good Food, author of 'What to Cook and How to Cook it' and mentioned 'Underground Restaurant' and Ms Marmite Lover to her. The name made her smile. She is in the US promoting her book. I met her in New York.
    The interview was published as Sunny Jane Hornby on Baking, Dicing, Stocking the Pantry and What to Cook and How to Cook It today.

    Reply
  6. theundergroundrestaurant

    December 8, 2010 at 4:19 pm

    Hulya: you can book at the link above or here: http://www.wegottickets.com/event/100940

    Serge: good interview and thank you for mentioning me! I'm coming to New York next year and I hope to meet you!

    Reply
  7. Natasha

    December 8, 2010 at 4:32 pm

    Ooh I'm interested in this. How many places do you have? I need to see how flush I am after Christmas.

    Reply
  8. The Secluded Tea Party

    December 9, 2010 at 11:23 am

    Sorry I did see that just after I asked…silly questions I do ask haha!

    I am going to book after xmas, as same as the others …tight time hehe.

    Looking forward to finally meeting you!

    Miss sue Flay xx

    Reply
  9. Krista from Passport Delicious

    December 12, 2010 at 11:43 pm

    Seriously how much fun does this sound!! I may find an excuse to make a quick weekend trip!

    Reply
  10. theundergroundrestaurant

    December 15, 2010 at 11:59 am

    I hope to see you Krista!

    Reply
  11. Natasha

    December 21, 2010 at 11:31 pm

    Ooh I've gone Christmas crazy and booked myself a ticket! Very excited.

    Reply
  12. theundergroundrestaurant

    December 22, 2010 at 12:14 am

    Super! I think it'll be really interesting…

    Reply
  13. TheSecretTearoom

    December 31, 2010 at 10:01 am

    I've booked myself a ticket.It sounds a whole lot of fun. Looking forward to it.

    Reply
  14. Kaiekas

    February 4, 2011 at 10:19 am

    Hi! I'm not "in business" but really intrested of the subject, would you mind that total "blog virgin" joins you? I do love cooking thou!

    Reply
  15. theundergroundrestaurant

    February 4, 2011 at 11:10 am

    Kaiekas: no problem! we'll have you blogging in no time!

    Reply
  16. Natasha

    February 13, 2011 at 3:26 pm

    Do you a confirmed photographer yet?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

Subscribe to my mailing list

msmarmitelover

Kerstin Rodgers/MsMarmiteLover
Apple rose blossom tarts with rose jam. Rose Appl Apple rose blossom tarts with rose jam.  Rose Apple Blossom Tarts

Serves 8

Equipment: 
Microwave
Cupcake or muffin tin

I use a red-skinned apple to make these, to get a hint of blush at the edges of the ‘petals’.

Ingredients:
4 Pink Lady or Royal Gala apples, cored, cut into quarters, sliced thinly into half moons
1 lemon, squeezed
1 pack all butter readymade puff pastry 320g, on a roll, cut into 8 strips about 6 cms long
100g of melted butter
1/2 jar of rose jam
1 or 2 tbsp cinnamon or cardamom, ground 
Pinch maldon salt
2 or 3 tbsp icing sugar

Instructions

Prepare a bowl of acidulated water (cold water with lemon juice) to prevent browning.
Core the apples, and cut them in quarters. Slice thinly into half-moons (a mandolin is useful for this). 
Put them into a large bowl of cold water with the lemon.
Microwave the bowl of sliced apples for 5 minutes until soft enough to bend slightly but not cook them.
Preheat the oven to 180ºC.
Roll out the puff pastry. Divide into 8 sections by cutting the roll into quarters then halving each quarter. You will end up with 8 approximately 6cm strips.
Brush the strip with melted butter then paint with a layer of rose jam. You can then dust with either ground cinnamon or cardamom.
Lay the apple slices along the top of the pastry strip, overlapping them. Fold up the bottom half of the pastry strip to make an pleat with the skin side of the apple half moon poking over the top.
Roll up the folded pastry strips until they look like a rose made of apple at the top
Place ‘rose’ side up, in a buttered cupcake tin
Repeat until all are done and bake for 20 -30 minutes.
Using a tea strainer or small sieve, sprinkle with icing sugar.
A lovely vegetarian recipe from @lulugargari - a g A lovely vegetarian recipe from @lulugargari - a green bean and basil pesto with Italian lemon 🍋 pasta. Fresh, light. This was at an Italian cooking class/demo @eatalylondon hosted by @ilovefruitandvegfromeuropecouk @flickflock #london#italy🇮🇹
Digital chefs came from Italy yesterday to teach h Digital chefs came from Italy yesterday to teach how to make pumpkin, chilli, taleggio fondue Paccheri pasta- warming and filling for autumn days. Thanks to @ilovefruitandvegfromeuropecouk @flickflock @eatalylondon @danielerossichef @lulugargari for the event. We then got to go shopping in Italy with a £50 voucher. I spent it on mostardi di frutta, burratta, carciofi, cheeses,. My sis in law @bro0907 spent it on two bottles of wine. 😂 #italianfood #italianingredients #cookingclass #campaniafood
Inspired by @kathybrownstev’s book on edible flo Inspired by @kathybrownstev’s book on edible flowers I did an edible flower supper club featured in my first book ‘supper club’ This weekend I briefly visited her garden. Decades of work and creativity went into creating this English oasis. It’s an hour and a half out of london near Bedford. It closes at the end of September: open Tuesdays and this coming weekend. It was odd to go on holiday so near to where I live! We had a beautiful Airbnb in Pavenham. The countryside starts nearer to home than I thought. #uk #england #gardens
Visited The speciality fine food fair today for th Visited The speciality fine food fair today for the first time. So many tastings! Great to see new products. Particularly impressed by @lamiriharissa which is smoked and delicious run by Jo Lamiri’s children and @quirkymonkeycoffee which is mushroom infused coffee and hot chocolate run by an autistic guy Darwin setting up his own business. Good for him. #foodexplorer
Bones and all. Just made tomato sauce pasta from m Bones and all. Just made tomato sauce pasta from my home made sun dried tomato concentrate made @tenutacammarana in Sicily last summer. It’s the taste of sunshine. Plus my English home-grown tomatoes. #Tomatoes 🍅 🍅 🍅 #dinner #babyledweaning
I’ve made a South African/ Botswana dish that is I’ve made a South African/ Botswana dish that is creamy samp with chakalaka. Samp is corn like hominy or pozole a native Indian or Mexican food. It’s strange that it’s a staple food in Africa. Corn is a new world food I think. Samp itself is quite bland, often eaten with beans. Chakalaka is delicious with peppers, Piri piri seasoning, ginger garlic onions tomatoes and carrots and baked beans.
Samp from Botswana. It’s husked corn and makes a Samp from Botswana. It’s husked corn and makes a porridge like carb- creamy samp. I’m rinsing, soaking and cooking today and will combine it with chakalaka tomorrow. #southafrica #botswana #samp #newworldoldworld
Did my living room floor with @woca_denmark_uk_ire Did my living room floor with @woca_denmark_uk_ireland natural floor soap yesterday which smells lovely. But high traffic areas need rewarding. This is a Scandinavian technique- regularly waxing pale wood floors. I did this floor during the first year of lockdown. I prefer waxed floors to varnished. #interiors #woodfloors
Alliums in a purple pot. Note to self: plant more Alliums in a purple pot. Note to self: plant more bobble headed alliums. Love the colour and shape. This is in a neighbours garden who I met on Saturday while working in the front garden. Traditionally the British have front gardens but now they are turned into driveways and building are developed into flats. Only very rich people in london can afford houses. But the front is very important for the community- it’s how you meet your neighbours. On Saturday I visited 2 different sets of neighbours gardens- the first time since I moved to this street 23 years ago. Our front garden is communal and has been an unloved space- I’m trying to change that. Tonight I cleaned all the wheely bins. A yucky job but otherwise they smell so bad in summer. I was thinking about all the terrible dirty jobs that someone has to do- clearing up after a road accident, or sorting out sewers, or unblocking toilets. The stuff that nobody likes to think about. #frontgardens #neighbours #londoners
What I’ve been up to: awning from @victorianawni What I’ve been up to: awning from @victorianawnings which has transformed our al fresco eating possibilities. Also been working on the front garden of our building using talented work men I found on fb marketplace: railings by @lincsecproducts ( the gates were bought by me some years ago and I’ve scraped off the rust and repainted), the arch, which took me 3 years to find on fb marketplace for the right price and size. The wisteria which will grow over the arch planted by @christina_erskine ( I’ve always wanted a wisteria and they apparently add to the value of your house), the Swiss style bike/buggy shed. Needs to be painted dark green to match the walls. My friend Jim repaired the walls, the coping, and laid the  concrete plinth. Now need to find coping for the pillars or perhaps urns for more plants. 47cm2. #interiors #exteriordesign #gates #railings #bikeshed #awning #design
Made a vegetarian paella with La bomba rice from @ Made a vegetarian paella with La bomba rice from @brindisaspanishfoods I used red and green peppers, saffron, sherry, Nyora peppers, smoked almonds and green olives #vegetarian #vegetariansummer #paella
Quick snap of my bedroom chimney wall with the @sa Quick snap of my bedroom chimney wall with the @sanderson1860 wallpaper - finally done. Never wallpapered before. By the way I’m totally open to interiors collaborations email me: marmitelover@mac.com #interiordesign #wallpaper #london
Cooking powders or flavour bombs: two of my favour Cooking powders or flavour bombs: two of my favourite are ‘chaat’ which you can buy in Indian shops- here I’ve sprinkled yoghurt with lime/achaar chaat and decorated with day lily petals. My other favourite culinary powder is @tajinuk which gives instant mexicanness to any dish. #tajin #chaat
Me and my beautiful granddaughter Ophelia. I look Me and my beautiful granddaughter Ophelia. I look a mess ( really need to dye hair but it’s sooo expensive) but I don’t care because my heart just bursts when I cuddle this little being who has been in my life for 8 months. Babies are a blessing. #granfluencer pic: @clairebelljar
Made arepas last week with masarepa, a precooked m Made arepas last week with masarepa, a precooked maize meal, topped with Wensleydale cheese which isn’t too dissimilar to a fresh Latin American cheese. I also added fresh corn kernels for texture. #colombia #venezuela #arepas #vegetarian
Quinoa salad cooked in a mushroom stock cube solut Quinoa salad cooked in a mushroom stock cube solution with hazelnuts & preserved lemons, home grown curly parsley. I’m not cooking most of my grains in a rice steamer. Turn out fluffy & perfect every time. #quinoa #grainbowl #summerfood
I took this photo of Jane Birkin when she performe I took this photo of Jane Birkin when she performed at @theroundhouse in 2008. Shabby chic with a sweet voice. #RIP #janebirkin #concert #london #rockphotographer
Oxford food symposium 2023 lots of talks, meals an Oxford food symposium 2023 lots of talks, meals and drinks
‘Soft serve’ ice cream. Easy! Add condensed mi ‘Soft serve’ ice cream. Easy! Add condensed milk & vanilla to whipped cream and freeze! Pipe out. Buy a flake if you want a 99. #nochurnicecream #99 #icecream #summer23
Load More... Follow on Instagram

Archives

Copyright © 2023 msmarmitelover