New to Blogger

Hi everyone!

Okay I'm new to this so please be patient - I will improve! This is something I've been meaning to do for a while, but I haven't had the chance. I've been very busy with a new project - Verity's Kitchen.

Verity's Kitchen is something that started because I need something to get my teeth stuck into (literally!!) It's about me starting my own company doing what I love. Eating, cooking and getting creative.

I love to cook and over the years I've tried many recipes, thrown dinner parties but now I feel I want to take it to next level. I’m trying to make money from it. I started to make this a reality on the 1st Feb – not even a month ago! I already feel like I’ve achieved so much. So here’s an update…


Week one – 01/02/10

I started with what felt natural to me – I baked! I made gingerbread biscuits; this is one of my favorites. A recipe from a Mrs. Beaton’s cook book, passed down from my Grandmother, very simple but I have changed it slightly as I think our taste buds can manage stronger flavors now. I stamped out heart shaped biscuits, dipped them in chocolate and sprinkled them in hundreds and thousands.
I went to work (day job – working for a big company full of hungry salespeople) I figured this was a good place to start. I invited my colleagues to try the gingerbread and asked for feedback – I also explained the reason behind the tasting, the reaction was very positive. The outcome to the tasting was…more ginger and the chocolate was perfect.

I started to think that Verity’s Kitchen could really work and I looked into the practicalities of selling food, where I was going to bake because I knew I had to meet hygiene standards. I researched and contacted people already in catering or selling food. The result was a meeting with David, a cake and rugby enthusiast. He gave me bags of advice about selling food, local suppliers I should use and offered the rugby club kitchen to start me off.


Week two – 08/02/10

The feedback was very positive in week 1. I even had people asking me how much I was selling the Gingerbread for. This made Valentines an obvious opportunity. For week two I decided to push for orders of the newly named Gingerbread Love Hearts and another recipe I was confident in, a Lemon Drizzle cake which I adapted to fit cup cakes. I simply made a lemon sponge, coated it in Lemon Curd and topped it with Mascarpone and cut it into little tasters. Again, the feedback was very good and orders were placed.

During the week I worked on packaging and I also worked on the cost vs. the price. On Valentine’s eve I made 100 biscuits and about 20 cup cakes to cater to the orders I received. It’s a good job I don’t have a Valentine! Everyone was very pleased with the products.

I don’t know how but I also managed to produce samples of shortbread. I produced, A Trio of Shortbread (my team-mate Sophie’s request) Peanut butter, Almond and Classic (plain) Again, these went down well especially the Peanut Butter version but it was clear the almond was too plain. I felt the shortbread was something I would have to re-visit after Valentines.

I contacted my Auntie and Uncle, Ben and Laura for assistance, living fairly locally and both being incredibly creative and talented I knew they’d be able to help. I needed guidance with the design and branding of the company. Although I have a graphics degree I’m more of an illustrator. They were both very helpful and Laura gave me loads of tried and tested recipes to work through.

A website is another thing I knew I had to tackle – I asked around and placed an advert at work.

Since I was now taking cash I decided it was time to open a business account and Verity’s Kitchen became a Sole Trader.
Another progression this week was passing my Hygiene in Catering course which allowed me to use the kitchen at the rugby club kitchen.


Week Three - 15/02/10

A true classic - Victoria Sponge. I decided it was best to cover the classic favorites to begin with.
I made a conventional version, a sandwich with fresh whipped cream, jam and mixed berries. It was suggested to me to use the WI recipe for this which I have to say worked extremely well. I made a stencil of Queen Victoria for the top and dusted it with icing sugar for originality.

I came to the decision it was best if possible to produce a full sponge then give the option of cup cakes or muffins as a smaller, cheaper alternative. To accompany the cake I made Victoria Fairies, fairy cakes with jam, cream and topped with berries. I felt these cakes were my strongest so far; I simply wanted to eat the lot! But it was a lot harder to get orders this week; I think people spent their monthly cake allowance in week 2!
The ad about the website worked, a colleague came to the rescue, and Ben from Customer Services kindly offered his services, along with Laura producing some beautiful illustrations for the Gingerbread Love Hearts and Lemon Drizzle cakes. Simon, my uncle Ben’s brother is helping with branding and my Dad is keeping tabs on my spending (nothing changes!!) I feel incredibly lucky to have so many supportive people around me.