E-Mail connie@thetealadyuk.com
Telephone 07493 716 803
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So where to start? It’s #greattasteawards2020 results day and Connie’s kitchen is in a state of excited uproar this afternoon 😂 Not one, not two, not even three, but it’s four awards for our fabulous makes this year! To say we’re happy is a just a bit of an understatement.
We’re delighted that our kitchen skill and attention to detail has been recognised again. Although, we have to also say, terrific taste can only be achieved with top notch ingredients which are prepared by the most amazing #chopper (Elaine Evans ) a kitchen can have! Right now we’re happily taking it for the whole team in our supply and making chain.
How fitting that it’s Love British Food #foodfortnight2020 as three of our awards are for products using top rate @proudlynorfolk fruit and vegetables...onions and rhubarb from Abreys and tomatoes grown by Daniel at Anema’s in Dereham (he doesn’t do social media, can someone tell him)🤪 the final award was for another of our stunning marmalades using the wonderful Sevilles grown by Amadora #avemariafarm
What an excellent day!
Today we start a whole two weeks of celebrating everything that’s absa-bloomin-wonderful about #britishfood you can join in at Love British Food and there’s lots more at www.lovebritishfood.co.uk
Yay, it’s just one more sleep!Countdown to #BritishFoodFortnight - delighted to see Des Coleman of Good Morning Britain mention #BritishFoodFortnight during his weather report Thatchers Cider this morning #BritishFoodFortnight
We’re just a bit pleased to have caught a clutch of @guildoffinefood #stars in the 2020 #greattasteawards
2State of the nation report...Blue sky. Gloriously warm autumn sunshine. Stunning location @HelminghamHall Autumn Plant Fair & Artisan Market #SundayMorning #sundayvibes #Suffolk #lovebritishfood #handmadefood #suffolkdayout
4#FridayThoughts #FridayMotivation this will be fabulous!
Countdown to #BritishFoodFortnight - we have some fantastic online content going live on Saturday. This includes panel discussions plus a section on public sector catering and why your schools, hospitals, care homes and universities should be sourcing British produce.
