It is always difficult to come back from an experience like bootcamp and figure out how to put that regime into your lifestyle. For me it was not about the food, rather the exercise regime and that is challenging when you juggle a full time job and life in London.

Given the amount that I can fit into my week, I have to be even more aware of healthy eating and this is something that we have been pondering at work too. It is always great to be surrounded by like minded people at work who are interested in the same things as you and we certainly are that…a group of interested food aficionados who can quite easily pass the time of day away debating which spice goes into a carrot salad or which grain is going to capture the trend forecasters next. Puffed buckwheat has taken up quite some time earlier on in the year and now we are fine tuning a roast carrot salad that I was keen to get going as it is a great season with the Chantenays here at the moment and it will be fabulous colour for our counter.

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This weekend I was inspired, as I normally am, by ideas coming from Mrs C-A. She is such a great cook working with flavour but generally keeping it healthy and her pinterest board is a good one to follow. I was greeted with this pin this morning which inspired me to get into the kitchen and give it a go. The website was full of great ideas and this recipe was just one that I wanted to try.

Roasted root veg are perfect at this time of year but it can get a little dull just serving as is so how can you bring an added zing? This is always a challenge with healthy food: how to add flavour without bringing in lots of fat or salt. Well this recipe had a green sauce suggestion that they call a pesto but whatever the name, it certainly took the dish to new levels and gave a tangy dressing that will be very useful in the fridge.

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As suggested, I kept the veg chunky picking celeriac, courgette, squash, red onion, sweet potato and beetroot. I kept the beets in one corner of the tin to avoid bleeding onto the other veg which worked a treat and doused it all in chilli salt rather than just salt. I didn’t bother with the cavolo nero this time simply because I had plenty already but will try that trick another day.IMG_5728

The ‘pesto’ was definitely more sauce vierge and for a fresh kick I mixed the parsley with added basil and used the roasting oil in the mix too once it had cooled. I also substituted wholewheat bulgar for the polenta which is personal preference although the nuttiness added another earthy flavour which I enjoyed.

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So thank you Mrs C-A…this was a meal fit for kings and one which is now packed up in my lunchbox with a couple of pieces of feta for a midday feast tomorrow. See you there.

I have been on boot camp this week and believe me that is not something I normally say.

The Prestige Boot Camp programme was suggested to me by Mr Jones, who has attended twice with incredible results. As he is a pretty discerning kind of guy I knew that he would have made the right choices about where to go and it seemed that Prestige was the chosen one.

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The Coastal Walk

My initial experience was a good one with very friendly helpful staff, a total lack of pretension and in the knowledge that 50% of the people going were returners. On arrival that tone remained. We arrived at our Portuguese villas with some nervousness just taking it all in and what struck me was just how mixed we all were: all ages, all sexes, all weights and all sorts of goals. Clearly we all wanted an element of weight loss and improved fitness but when asked up front what we wanted to achieve there were a whole host of additional reasons for making this journey and what a journey it turned out to be.

The heart and soul of Prestige hangs on founder Iain Reitze who is the visionary. He is ex Military with a degree in sports rehabilitation and the most incredible drive to learn all about the body and what makes it healthy. His approach is about fitness and quality of health to ensure long and healthy lives which is a much more rounded and reassuring way of looking at the camp. But the most compelling thing about Staff R (as we were told to address him) is his personality which drives you towards his mantra of self application. He is everything you need going through a week like this: tough, soft, approachable, demanding, charming, persuasive and above all hilarious and motivating.

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Some of our group of 22

Supported by Staff W, Jo and Chef, this quartet looked after everything we all needed throughout the week, adding in two massage therapists who could deal with any sports injury or simply do a manicure. They built this random group into a team and by the end we had supported each other, bonded well and made some really good friendships.

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Morning warm up before sunrise

One expects a lot of exercise on something like this and we certainly did our fair share of that. Mornings began at 7am going down the steps and steep hill to the beach before the sun rose so chilly warm-ups before morning circuits and then breakfast. Every meal was followed by time to rest, recuperate or get in extra exercise for the really committed. Late mornings meant more intense sessions, a mid morning snack (think one strawberry or a rice cake with beetroot dip), a rest and then normally a pretty severe session in advance of lunch. After a good hour break, it was much the same in the afternoon: exercise, snack, break, exercise and dinner at 6. After a shower, a quick check on e mails and potentially another extra walk at night we were all in bed by 8.30/9.00 and asleep one minute later.

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The morning session

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A harder hitting sessions proving all it takes is 20 minutes

As someone who is knocking on the age of 50 with a catalogue of niggles the exercise was incredibly well managed. It accommodated all levels of fitness and pushed every single one of us to the core. Every day it was different with clever ideas for short bursts to address those who say they don’t have time, to intense focus on one area such as arms or the hardest ever… Glutes of Steel! We also managed some fun team warm ups, long runs and a mean rounders match on the beach (it’s not so easy to run a round in thick sand – that is for sure.) But all adding up to exercising that most important muscle of all – the heart…and who wouldn’t want a well honed heart?

 

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Our last supper – and yes, the fork is to scale!

The bigger revelation for everyone and the thing that you hear before you get there are the portion sizes of the meals. Women are managed to 900-1200 calories per day and men between 1200 and 1500 calories and when you consider that we burn well over 4000 calories a day you know the results are going to be good but the journey a challenge. The opening dinner is stuffed peppers: half a small red pepper with a meat filling and this was only one of three meals with meat in it. By day 3, lunch was simply a skewer of three tiny bits of chicken, a couple of pieces of pepper and aubergine. The recommendation is to eat off a side plate going forward and that is a generous plate for the portions we had.

Nevertheless, the food was well balanced and personally I didn’t find it as hard as I thought proving that I clearly don’t need to eat as much as I usually do.

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Staff R talking us through the next session

But the most interesting and life changing thing for me was the approach to health which Staff R took time to talk to us about. He rightly pointed out that our bodies naturally form free radicals which bombard our make up and at worst can ultimately kill our cells. Additionally, in this modern age, free radicals can be increased because of environmental factors such as pollution, radiation, cigarette smoke or herbicides and clearly in a city like London we have even more cellphones, car engines and microwaves than out in the sticks so it is more prevalent where I live.

The body’s defends itself from this with antioxidants which neutralise the free radicals thus preventing cell and tissue damage that can lead to diseases such as cancer, heart problems, strokes, ageing and diabetes. As the body cannot manufacture antioxidants, we need to supply them to ourselves through the diet and this is what Staff R is passionate about.

In his time at Prestige and indeed throughout his rehabilitation work, he has seen the power of healthy eating in tackling many issues and whilst it is clearly not the answer to some of those debilitating diseases, it is always better to give your body its best fighting chance to be as well as possible and that is what Prestige promote.

The final parting gift Staff R gave to us was a relaxation session by the pool just after the Wall of Doom (!) which had us lying in the sun, eyes closed listening to this Baz Luhrmann’s ditty: Sunscreen

Does it work? Well the average weight loss on this camp was 9.6 lbs and I lost 12.8 lbs this week and 11 inches from across my body and that was in 6 days of training. But more importantly to me, and I think to all those many many people who write about it being a life changing experience and who return year after year, it puts you on a different track and helps you review where you are with your life approach. I for one am making the changes that I learnt about and am sure that I will be once again paying to be destroyed on camp in the months to come.

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We made it – time for one final beach walk before we leave

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I found out this weekend that my picnic concept won in the Wallpaper Design Awards 2016. Created this Summer I was trying to bring something new and innovative to the offer at Melrose and Morgan and it seems I achieved that.

It is always difficult to come up with something truly original especially in the food retail world as it is so full and fast moving. However I am a strong believer in innovation driving success in business and that meant that I had to come up with something new that would meet the demand of my customers, the approval of the team and also stand out from the crowd.

I had been collating interesting packaging ideas on my Pinterest board for some time and it was clear that there were lots of great new designs using cardboard engineering to replace more costly and cumbersome solutions. I find Pinterest a great way of saving creative ideas especially as I am such a visual person and you can see elements of various projects I have worked on over the years grounded in my different boards.

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Added to that was the fact that people’s tastes in food have been changing a lot. The traditional wicker basket hamper felt too staid and restrictive to me. Some people may want to plan a full blanketed, basket based experience but I think we are increasingly spontaneous in our food requests these days especially where outdoor eating is concerned. We Brits like to take advantage of the good weather and as it is pretty unpredictable I felt we needed an offer which was flexible. It could be a few pieces of great cheese, with crackers, tomatoes, chutney and a bottle of wine as much as an organised spread for 12 to lay out in the park.

In addition I wanted to give my shops a more flexible solution to selling picnics because I think it is challenging for shop floor staff to sell a high priced item in a fast moving casual retail experience. By bringing in a set of trays for two people to mix and match I was able to get more choice on display, better perceived value and arm the team with something that they could get behind every day for a variety of customer needs.

A search online brought the inner boxes that I needed to light which was most definitely the easy part. And populating the ingredients of each box: Meat; Cheese; Fish; Veggie; Dessert was as simple as cherry picking from our great supply base and engineering to fit the boxes (and the margin!) – a bit of work but all within the realms of a days work.

The hard bit was the cardboard outer that really pulled the whole thing together. The design brief was fairly simple once we hit upon the idea of selling where in London to have a picnic and the maps inside were well created by the team. But the specification of the cardboard itself proved to be the challenge. The general shape was dictated by the inner boxes, but the handle and its ability to hold all the contents without ripping was more about engineering and I have to say this is not my forte.

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Many a trial of swinging the contents back and forth in the office resulted in packets of smoked salmon and pots of desserts tumbling all over the floor. It was all too easy to just walk away but that’s just not in my nature. We asked advice of the printer, of qualified specialists and in the end my colleague’s hubby, who proved the most helpful and a week before launch, a day before the team were going to tell me to give it all up, and on our fifth attempt we quietly, tentatively built our picnic, lifted it carefully off the desk, gave it a small swing, then a larger one and finally a swing that was more appropriate to engaging a child at play and hallelujah. The cardboard held.

Over the Summer we had some great press pick up from Harpers Bazaar and Wallpaper to Grazia and Stylenest for our new picnic and it was satisfying to see our customers respond so well to the offer even though the weather didn’t exactly play its part. By the end of September we had seen good sales growth and it was a campaign success for us.

The icing on the cake came this weekend with the news that Wallpaper had recognised the design as award winning. As someone who loves design and creativity I am very proud to have the work we all contributed to getting this made given such a prominent accolade. Now all I have to do is think of something to move it on for next year!WinnerBadge_2016

Sometimes a few different influences coincide to deliver something new to me and by putting them together I have an exciting discovery. This week it was of the alcohol variety

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In the past few weeks I have been finishing the Christmas buying for our shops and invariably the December purchases revolve around alcohol as much as anything else. I was pointed towards Termini Negroni – a bottle that the guys had been served at a party. It was made by cocktail guru Tony Conigliaro and looks super lovely as well as apparently tasting pretty good too. In his blog (where I sourced the pic), Mr Conigliaro talks about the fact that they combine the ingredients and then cook them sous vide to really fuse all the flavours and ensure consistency. This is apparently called flash fusing – read more here.

I then looked up the recipe for a classic negroni which is one part each of gin, vermouth rosso and campari garnished with orange peel and served over ice. It is a little too full on for me, but it got me thinking about sofagirl from Campari and Sofa and I was just going to e mail her when another bottle came to light.

This time, it was a bottle of Vermouth from the clever team at The Ethicurean. I only recently discovered this team of food and drink enthusiasts who seem to be doing lovely things with food from the Barley Wood walled garden down near Bristol as well as supporting smaller artistic projects so they are most certainly on my list to visit right now. But in the meantime, I was able to meet a couple of them the other weekend when I popped along to the Do Market to meet the team behind The Do Book Co. The market was a combination of the fashionable Shoreditch set so a bit young and hip for me but all that changed when I discovered the Vermouth stand and I was hooked.

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The Collector Vermouth is made from 20 botanicals picked at the Ethicurean’s walled garden and the surrounding Mendip Hill. It has taken three years of experimenting with herbal combinations and alcoholic processes to perfect their drink but they certainly have it right now. It has a purity of flavour that really does capture the essence of the herbs and is so wonderfully packaged and branded that I just had to get a bottle.

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We tried it in the office as soon as I got back to work and everyone loved it. The recommendation is to simply have it over ice with a bay leaf in it but I was convinced that there was something between the pure Vermouth and the Negroni inspiration so made a mix of my own. I knew that there needed to be a nod to the orange/citrus flavour, so simply mixed it with freshly squeezed clementine juice which is seasonally available from Pret these days and hey presto…a simple yet very effective cocktail to be proud of.

Now all I need is the expertise of Sofagirl, who is the best person I know to experiment with cocktails so when are you coming over to try some?

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