Cocktail making..... MOOD = Winning streak...

A few months ago; actually last summer, I was asked by my PR company ME:MO interactive if I wanted to take part in a cocktail competition with Andy Pearson, mixologist of the decade.... and to be honest i was a little apprehensive as a) i don't like filming and b) i didn't know how to make a drink.

But against my fear, i said YES. It was nerve wracking as i didn't know what to expect and also how it was going to turn out. I went with a couple of friends who were there supporting me even though i know i am a big girl, but still it felt better that way. Although when i got there it just made me even more nervous that they were there watching me.

When i got there i was the last one to be filmed and i felt a little relieved that there were not too many people watching. I had to do three things. Make a margarita by heart which was timed. I think i came second, which is not bad going considering i didn't even know how to make one. The second was making a cocktail from a goody bag of secret ingredients which made me super nervous.... I will tell you how that went in a moment. And the third thing was to tell a joke. A bar joke. OK so i am not being honest here. This was my NIGHTMARE. Firstly jokes are silly and secondly you have to be slightly witty and confident when delivering a joke and at the best of times that's not easy but when you have two cameras on you, and about 7 people looking at you it makes it SOOOOO much harder.

So now back to the cocktail making.... I WON, I WON, I WON, I WON. I was so chuffed about that. But i knew it in my heart that i would win. My cocktail totally rocked! I am going to attach the video of it for you to watch and let me know what you think. Can you tell how nervous i am? I couldn't stop shaking.

Either way i had a great day and i realized that no matter what you fear, its the fear itself that is scary and not the action.

You can watch the VIDEO HERE

To may more videos and hopefully not so nerve wracking.

Thanks Andy Pearson, and the team at ME:MO for organizing this.

It was GREAT! And did i mention that I WON!  :))

Baity Tapas night..... MOOD = Sample selection

I have not written for quite some time as so much is happening. Good and bad, but most of all, busy. Baity has been through some new changes which are wonderful and most importantly very successful with our clients, without whom we would not be here.

I have on board with me a friend who is a chef, Michael Kane, AKA Scotti, who has helped me do something that i have wanted to do for quite some time, but between paperwork, cooking, managing and operating, i found it a little daunting. We started together to do our now infamous Tapas nights. Not Spanish Tapas food but simply the idea of sharing plates in the evening 2 x a week changing the menus every week....


We have here:

• Asian deared pork belly with marinated moolis, and fried lotus plant

• A selection of : Batata harra, Portobello mushroom stuffed with gotas cheese topped with persillade, Tempura aubergine with sweet miso, Fillet steak with polenta and zaatar chips,

• Fried chicken livers with coriander and chilli, and salmon ceviche with edible flowers.

• Confit duck with pommegranate infused Freekeh with sour cherries and red currants.

• Saffron pannacotta with Palestinian jewelled cardamom pods

• Roasted red pepper and sweet potatoe puree with grilled halloumi and cheese and ham board

• Pork souvlaki

• Avocado and crab salad with toasted Ciabbatini

• Gambas and chorizo with Red roasted peppers and Wow micro cress

• Oven baked oysters with Tarragon velouté and garlic parsley persillade crust

• Home made chicken liver parfait with taosted sourdough

• Grilled calamari with sauce vierge

• Wild garlic and spinach risotto

• Sesame seared tuna and Kataifi wrapped prawns marinated with lemon and basil

• Round courgettes stuffed with Sweet potato and saffron risotto

• Patatas bravas

• Greek salad stuffed in a beef tomato

• Oven seared quail with harissa spiced cous cous and tzatziki sauce

• Pork belly with celeriac chips and honey roasted figs

• Deep fried calamari with szechuan pepper and sweet chilli jam

They have been an extreme success being booked out every week. We began this becasue we wanted to offer something differnt to our clients as opposed to having similar things/styles on the rest of the street. And boy do they love it.

Its a really great thing mixing two different peoples ideas to create a mix of comforting recognisable foods with a little bit of middle eastern twist. And most importantly that it should taste so good with the final result.

These are just samples of what we have made, and its going to be ever growing. Its always such a nice thing to create new things as it makes you use your mind and open up to new a different flavours to try and see if they are going to work. And 99% they have, thank the Lord! :))

I hope you enjoy the pictures and if you want some more information please visit our FACEBOOK page where i update almost everyday about what is going on in Baity with menu changes and new dishes....


Happy cooking and i hope to see you at Baity if you are around....

X J