Cooking at home with B13 Bespoke Catering


I was approached to do some cookery lessons with a local family in Moseley.  Just an average Mum, Dad and three kids.  We arranged to meet and the breif was set to come up with some lessons to get all the family involved and to try out some of their favourite foods.  The first session we decided to tackle brunch as it was set for late morning on a sunday.  This was a great first set of recipes to tackle as they weren't to taxing and everyone could get involved.  A real good opportunity for us to get to know each other and see what would and would not work.

The sessions were agreed to last 2 hours and we would try to do them on a Saturday Afternoon.  The timescale was pretty informal as we chatted and talked about the following weeks lesson whilst clearing up.

Future topics that we have covered are Italian, Japanese and Tapas.  The next topic that we were due to do was a Meze inspired lesson, but then the dreaded Isolation for us as a family started.  Thankfuly none of us a family were too poorly, but felt we had to follow the guidelines.  It was only a matter of days before the schools were closed and we were all working from home.  Somewhat a challenge for myself being a chef that does private catering, cookery lessons and works for a school contract dining company!  

Things go on and you make the most of situations and one of the things i have been doing a lot of is cooking.  With three of us at home pretty much 24/7 there has been quite a few meals to cater for and luckily I have been taking photos of many of them so that I can share them with you.  It has also meant that we have been able to make things together as a family as well, something that we don't often have the luxury of doing.

Recently I've undertaken some food writing for a Local Publisher that produces magazines that promote local businesses in the Moseley, Kings Heath, Harborne, Edgbaston, Solihull, Knowle and Dorridge areas of Birmingham and the West Midlands.  This has kept me doing things to meet the editorial deadlines and to try out some new ideas all of the food I am doing for this is vegetarian and vegan.  I'll be sharing some of the ideas and recipes from this in the coming weeks.  There will also be a focus on seasonality and local food wherever possible within these pieces.

So, the plan over the coming weeks is to share some of theses recipes and ideas with you all, hopefully giving you some ideas and inspiration for your lockdown meals.

Share with your friends and lets get as many people involved as possible.  I look forward to you all joining me on this journey.


Stay safe, stay healthy, stay at home,

Stuart Brown