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You don’t know what you don’t know

Do you know what’s hotter, black or white pepper? How about green? Or red? Ground or whole, does it make a difference to the flavour?

If you know, we salute you, a fellow pepper head and a chef who knows what they’re talking about.

If you don’t, fear not. It’s never too late to find out and if there’s one thing we know from our time on the road visiting chefs in restaurants, cafes, bistros, pubs and hotels across the country, it’s that you’re hungry for new information on the ingredients you’re using.

At this year’s UCFF we’ll be back with our sturdy spice education truck that’s done some miles since it got bogged in Padstow last year. In the year that’s passed, hundreds of chefs have come through its doors and learned that there is as much to know about the quality and provenance of spices and herbs as there is about meat, fish and fresh produce. After all, it doesn’t make sense to spend so much time sourcing the best ingredients you can, to then season them with rubbish, sub-par flavours.

Our sessions will run for one hour between 11:00am – 14:00pm and 14:30 -17:30pm. Last year they were all booked up by midday so to avoid missing out, stop by the truck first thing and register with the team.

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