Being a food blogger means I spend a lot of time in the kitchen peeling, cutting, chopping, dicing, mixing, cooking, testing, tasting and re-testing. At the end of which I start the whole process all over again as really, I am little bit of a perfectionist. The washing up bit, well that is a Freddy job.
Since do this day in day out, I want to make sure that I use the perfect tools. You know, things that are fit for purpose, that make life easy and that keep cooking enjoyable for me. Especially when it comes to knives.
I get very frustrated if I have to use a knife that isn’t up to the job; a blunt knife; a too big knife etc. And I have even once refused to cook at a self catering holiday cottage as the knives were so awful, and instead relied on takeaways for the whole holiday.
It was very nice to meet the current MD Rupert Welch, who talked us through his father’s (Robert Welch) vision, from leaving the Royal College of Art in 1955 to creating the beautiful, functional, timeless products that we still use today. The team are fortunate enough to still be working in the same building where it all began 60 years ago.
One of the most interesting things about the day was the talk about how the knives are actually made by Design Director at Robert Welch, Paul de Bretton Gordon. I had known that it was important but didn’t appreciate the process; from a sheet of high carbon stainless steel, to the final product. Freddy keeps going on about how he wants to learn to make knives himself (and this makes me realize that he isn’t actually weird, it is genuinely interesting).
Then we got down to the business of cooking. The rather lovely Chef Georgina Davies got to show us the knives in action; the awesome Asian style Santoku knife for chopping (I NEED one), the chefs knife with its curved blade for a smooth rocking action during chopping and dicing (whoop whoop I got one) and the vegetable pairing knife (doing the dance as I got one too). Bonus was that after all the chopping, she ended up making a gorgeous summery fennel, radish and fig noodle salad with a salsa verde dressing. After that we were challenged to recreate the salad for the chance to win a meal for 2 at a fancy restaurant.
I had browsed through their website before hand and really liked the look of their knives. But nothing prepared me for the love at first slice using the actual knives. The knives are beautifully made and just fit well in my hand. And as my blogging companions and I raced through the challenge, we kept commenting on how the knives were a joy to use.
I realized a long time ago that there was no point being competitive as I never ever win anything. Seriously, never ever. And as we lined up our finished salads I was rather thankful of the non competitiveness, as there were some rather fab restaurant-style plated salads in the mix. Obviously, I did not win the competition but we all won something at the end of the day. As we got to go home with a gorgeous set of Robert Welch Signature knives, an awesome knife sharpener and other accessories.
Guys, let me put it this way, I can’t wait to get to know my Robert Welch Signature Knives better. Oh, I can’t wait.
Pop over to the Robert Welch website to find out more about their Signature Knife range and or on social media using the hashtag #ONEINAMILLION.
This post is sponsored. Thank you for supporting the brands that make it possible for me to continue cooking up great recipes for you. All opinions are my own.
- 1 courgette
- 1 fennel bulb
- 80 g rice noodles
- 60 g radishes
- 50 g mixed salad leaves
- 2 figs
- 1 tsp sesame seeds
- 1 tsp peanuts
- juice of I lemon
- 0.5 tsp sesame oil
- Half a small bunch of mint finely chopped
- Half a small bunch of coriander cilantro, finely chopped
- 4 tbsp olive oil
- Freshly ground black pepper
- 0.5 clove garlic minced
- 1 tsp Dijon mustard
- Juice of 1 lime
- Cook the noodles according to the packet instructions, drain, rinse and transfer into a salad bowl, before quickly coating them with the sesame oil so they do not stick together.
- Thinly slice the fennel bulb with a sharp knife and, mix with the lemon juice and add to the noodles.
- Thinly slice the courgettes and radishes and add to the noodles.
- Quarter the figs and arrange them along with the salad leave over the rest of the salad mix, before toping with the sesame seeds and peanuts.
- Make the salad dressing by whisking all the ingredients together in a bowl and dress the salad just before serving.
Recipe by Chef Georgina Davis.