Meet The Team

We asked the BBoBC team some crucial foodie questions!
 
Mark McGinlay
Mark: Publicity

Most amazing meal you’ve ever had

If I can’t say too many to mention then I will have to choose my girlfriend’s birthday meal at The Green Man and French Horn from a couple of years ago. It was so good we kept the menu pinned to our fridge for a year – sadly, I can no longer recall what we had!

Go-to piece of kitchen equipment

A decent coffee maker

Favourite dish to cook yourself

Fish pie and peas

Earliest culinary memory

Having cockles and mussels on Whitley Bay beach in 1976

Top 3 store cupboard ingredients

Good balsamic vinegar, chilli flakes and saffron.

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Tamsin English

Tamsin: Editorial

Most amazing meal you’ve ever had

Five courses of deliciousness at a family restaurant on the Amalfi Coast. There were no menus just plates and plates of incredible freshly made pastas, fish, salads and cheese. And of course, limoncello to finish.

Go-to piece of kitchen equipment

The novelty of my spiralizer hasn’t yet worn off!

Favourite dish to cook yourself

Moro’s Chicken Fattee is one of my favourites.

Earliest culinary memory

Being fed a spoonful of hazelnut yoghurt. That and consuming a lot of penny sweets.

Top 3 store cupboard ingredients

Sundried tomato paste, flaked almonds and chilli oil.

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Alice

Alice: Marketing

Most amazing meal you’ve ever had

When I was travelling in China after university I was lucky enough to attend a Chaine des Rotisseurs dinner…on the Great Wall of China. Yes, on it. The food was incredible and pudding was, of course, a Great Wall of China made of chocolate.

Go-to piece of kitchen equipment

I would be lost without my Le Creuset casserole.

Favourite dish to cook yourself

I am an enthusiastic (if pretty unskilled) baker and the satisfaction that comes with a cake or loaf of bread in the oven is second to none.

Earliest culinary memory

My Grandmother was an amazing and natural cook who had four children and many, many grandchildren. Every November my brother and I would help make all the Christmas puddings for the family. The mixing bowl was almost the size of a bathtub. The recipe (my Great-Grandmother’s) required pounds and pounds of currants, raisins AND sultanas, and I remember thinking ‘What’s the difference?’ I still don’t know, but I have recently inherited all her hand-written cookbooks so maybe the answer is there?!

Top 3 store cupboard ingredients

Dried chilli flakes, fennel seeds, strong white bread flour

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Marissa Hussey

Marissa: Digital Marketing

Most amazing meal you’ve ever had

On our honeymoon, husband and I went to a tiny restaurant in Montmartre that was recommended to us by a former resident called La Part des Anges. At that time, it was one of those life-changing meals, in a tiny dining room that sat maybe 12, with a view to the tiny kitchen and red-checked tablecloths, no wine over 40 Euros, and a two-person team of host and cook. We had foie gras, and a poulet au vinaigre which I recreated at home on our first anniversary as a surprise. We’ve had a lot of serious meals since then, but that still stands out. We go back every time we travel to Paris now, and it is always the highlight of the trip.

Go-to piece of kitchen equipment 

Kitchen shears (we think she means scissors – ed). I use them for everything from opening packages to cutting pizza. I have two pairs actually, just in case one is in the dishwasher.

Favourite dish to cook yourself

My husband and I are serious about breakfast in our house. (There is no milk and cereal on Saturdays for us.) He makes Bloody Marys with our favourite vodka from the US (Tito’s Handmade) and we make Turkish eggs from the ISTANBUL cookbook, which are super easy and outrageously delicious. (I recommend tripling the quantity of garlic.)

Earliest culinary memory

I can remember being around five years old and going to my Italian great-grandmother’s apartment after 4 o’clock mass on Saturdays and finishing “the Sunday sauce” standing on a chair next to her. She would keep leftovers the next day in empty plastic ricotta containers. We’d sit there for the rest of the night, the adults drinking coffee and eating pizelles, while my great-grandmother cut out paper dolls for me from old telephone bills and let me play dress-up with her costume jewellery.

Top 3 store cupboard ingredients

Smoked paprika, quality extra virgin olive oil, and rock salt.

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Hannah Atkinson

Hannah: Social Media

Most amazing meal you’ve ever had

That time I went to The Underground Supper Club to surprise a friend for her birthday and had one of the best food experiences of my life. The setting, company, food and never ending booze were all perfect.

Go-to piece of kitchen equipment

This year a very generous secret Santa got me an avocado hugger. It’s essentially a bit of plastic you put around your half avocado to stop it going brown with a cute name. I’ve yet to test it but anything that can improve on my avocado experience (is it possible?) has to be a winner.

 Favourite dish to cook yourself

I make a pretty incredible vegetable curry, and I recently made a squash and kale tart that went down a storm. I think I like other people cooking for me more though…

 Earliest culinary memory

We used to have Lucky Charms as actual breakfast cereal. Does that count? Also, I have a pretty clear memory of having chips in a fry up for breakfast one day when I was about 4. It’s no wonder I’m such a beacon of health now.

 Top 3 store cupboard ingredients

Chickpeas, quinoa and eggs. I think each have saved me from eating off my own arm at some point or another.