Taste the Love

06/08/2024

Puy lentil, sunblushed tomato & herb salad. Made the most amazing raspberry vinegar & maple syrup dressing to soak into it all to give it a sweet tangy hit!

06/08/2024

If you have ever had our catering, then at some point you will have eaten our triple chocolate brownies. There are so popular ! If you have eaten them in the past couple of months, you may have noticed that they have only been double chocolate brownies.. missing those white chocolate bits? Well here is why.. I HAD to do the maths.. As I have seen time and time again hospitality titans closing around me, the numbers just don’t make sense.. a whopping 82% increase in cost in the past 22months! (Also, shout out to for trying to manage costs.. such a hard time!) If I charged the increase it cost me, I would have to be charging £4.55 a brownie (this isn’t even including VAT!) . I don’t understand how people are surviving.. are they surviving?!? I understand there are bigger factors at play on the world stage that contribute to the numbers. Failed cocoa crops because of drought (hello global warming!) hasn’t helped.. and LOOK butter actually came down (a box of butter DOUBLED in 2022!), electricity prices sky rocketing, wage increases, rent increases. You name it, it’s all gone up. All I can say is at least we are still here, creating amazing food for people (even if there is no white chocolate for the time being!) thanks to each and everyone one of you who supports Taste the Love, couldn’t do it without you! Keep supporting independent businesses. Costa, McDonald’s, Pret, Starbucks .. they don’t need your money.. please support local businesses.. we need each other more then ever!

04/08/2024

Brie, cranberry & caramelised onion on amazing focaccia from . Wowsers, what quality with their bread .. just 🔥🔥

01/08/2024

What a fabulous day celebrating & her amazing wife Kate getting hitched at . We don’t normally cater for weddings anymore, but I couldn’t say no to a canape reception in an amazing venue with the most amazing couple! I cried about 6 times.. You have to love love!! Congrats gals , you two rock!

19/07/2024

Dragon fruit looking 😍 such a delicious fruit, I like to think of it as kiwis cool cousin.

19/07/2024

16/07/2024

Corn bread with Cucumber Salsa. A delicious side for slow cooked Birra Beef. Served them with a dollop of creamed butter bean, corn & miso, heritage tomato salad & roasted paprika smoked sweet potato wedges.

27/02/2023

Fillet steak skewers & herb dipping sauce. A perfect flavoured bite.

21/02/2023

Creating some delicious salad boxes. Basil marinated new potato & green bean salad. Kachumba salad with toasted seeds, cream cheese & chive & crunchy falafel.

13/02/2023

Freshly made blood orange syrup to make delicious cocktails for guests at tomorrow evening. There will be alcoholic and non alcoholic cocktails available to start the winter celebrations with some zing.

10/02/2023

Nothing beats a lasagne sometimes. This one is made with roasted sweet potato, peppers, courgette and red onion, a gorgeous thick tomato ragu made with sofrito & white wine, Parmesan & nutmeg béchamel & it’s dotted with ricotta & mozerella. And of course fresh lasagne sheets (thanks ) Probably 1000 calories a slice, but totally worth it.

06/02/2023

Let me tell you a little more about the venue for next weeks kitchen takeover. Station South was set up by three amazing people with a big vision to create a community cycle cafe for all. Taking 5 years from inception to opening their doors, their passion, skill, a lot of fundraising and hard graft brought the behemoth that is to life. Come and dine in the magnificent former train station in the heart of Levenshulme. Last few tickets for 14th Feb .. grab some friends, grab a loved one and come and enjoy a 5 course delicious Winter Celebration ✨

26/01/2023

Delicious savoy cabbage with a parsley & caper dressing. A perfect tang to accompany the ham hock and aligot. Winter Celebration Feb 14th. 7pm. Get your tickets ✨

25/01/2023

Aligot topped with ham hock & tarragon salsa. The flavours of this dish are just incredible. Ham hock is cooked slowly for 3 hours with bay, peppercorns, carrot, celery & parsley until it is falling off the bone. So juicy! I make the tarragon salsa with cornichons, apple cider vinegar & garlic, With the aligot, it is a match made in heaven ✨ For the veggies, this dish is served with roasted heritage carrots & for the vegans coming, it is served with rich olive oil potato purée. Feb 14th .. see you there!

24/01/2023

Next up on our Winter Celebration menu is this crispy fried lettuce, ricotta sarassou & pistachio. Topped with a drizzle of herb oil. Sarassou is another French dish, it can be made with various different cheeses, as well as chives, lemon & a few other tasty bits and bobs. I’m making it with ricotta & finishing it with pistachio. The vegan version will be made with puréed Butterbean in replacement of the ricotta, so a dish for all! Station South , 14th Feb. Come celebrate

23/01/2023

A gorgeous feast for the eyes as well as the tastebuds with this dish for our Winter Celebration kitchen takeover at . Chlodnik is a polish chilled beetroot soup, served with soft boiled eggs, prawn, dill pickle & sour cream. We also have vegetarian & vegan versions for you all too.

23/01/2023

A lot if you have been asking about an ingredient on my kitchen takeover.. “What is Aligot?”. The only way I can describe it is a luscious mix of part cheese fondue part mashed potato.. I make it with Comte, Lancashire cheese, mozzarella, crème fraiche, double cream & a hint of nutmeg… oh and of course butter! The outcome is nothing less than decadent oozy deliciousness. I serve this with either ham hock or roasted heritage carrot & tarragon salsa. Grab your tickets from for my takeover on 14th February at .

22/01/2023

Recipe testing over here for our delicious kitchen takeover at . Blood orange, lemon and almond drizzle cake is the perfect way to end our 5 course dinner. Soaked in blood orange & lemon syrup for zing & topped with mascarpone & Greek yoghurt for ultimate freshness. Have you got your ticket yet ? Come celebrate with us! Link in bio ..

17/01/2023

Exciting news.. to celebrate being back in the kitchen in 2023, I’m doing a kitchen takeover at . I’m going to be celebrating winter with a fabulous five course dinner full of colour & flavour, a treat for the eyes as well as the tastebuds.! It’s February 14th, so whether you want to treat your other half, or come and celebrate with friends, get involved as there is so much celebration to be had! Tickets via Eventbrite & the link is in my bio.. I can’t wait!

03/05/2022

Oh hello! Hope everyone had a great Bank holiday weekend 🌸 it’s been very quiet over here on the grid, but we have been squirrelling away behind the scenes, not doing too much cooking, but getting ready for me to have a well deserved break.. as most of our clients know I’m actually going on Maternity Leave until December 2022. Spring is such a beautiful time of year, watching all the new life whilst growing a new life has been pretty awesome. The bub is nearly cooked & is marinating nicely☀️ wishing all our clients a sunny, happy summer 2022 & see you all soon for more delicious food! ⚡️

24/03/2022

Green bean, orange, mangetout & hazelnut salad bringing all the vibes

09/03/2022

Panzenella salad looking 🔥 surely it is nearly lunchtime..!

04/03/2022

Nduja prawns with crunchy slaw. Delicious. Never afraid of a hit of flavour here! Happy clients always!

28/02/2022

Ugly delicious. Lemon drizzle cake doing all the oozing this morning. Cheering up a dull Monday morning. Keep bringing the sunshine, whatever form that is! 💛🍋💛☀️

27/02/2022

Today really gave us hope didn’t it?! Spring is around the corner 💛🧡 I hope everyone enjoyed the sunshine where they could. After rain for what feels like forever, it really lifted the spirit. Walks through the trees. Magic. Sunshine. Magic. Happy Sunday everyone.. let’s all go smash the s**z out of next week ☀️💛🙌

23/02/2022

Roasted Chicken supreme with sweetcorn salsa, made with fresh orange, chilli, lime & garlic. These were made for a client that lets us freestyle in the kitchen, creating extra healthy sides for them to be able to graze all day. This dish went alongside beef brisket chilli, avocado salsa with nachos, green leaf salad with toasted seeds, zesty prawns with nduja and couscous salad. We love it when we can make up delicious dishes..!

21/02/2022

Loving these cute salad pots we put together for our job at last week. Giant couscous salad with carrot & flat leaf parsley & loads of lemon & lime zest. Topped with roasted butternut squash & red onion tossed in cumin & nigella seeds then finished with zingy tahini sauce & pomegranate. Love cramming in the flavours into such small pots. Party for the tastebuds

21/02/2022

Breakfast ☀️ Pico de Gallo with avocado topped with a boiled egg on sourdough. Colourful, healthy & delicious

18/02/2022

Loved catering for the opening of . What an exciting place & we loved having the students being our serving staff!

16/02/2022

Dulce de leche cake is all about the squish. We love it & hope you do tooo