The week before Band of Burgers opened in Brick Lane, we held an exclusive evening for some foodie friends to try the new menu items before they made it to the menu. The results were intriguing – who knew there was so much enthusiasm for potato skins?! Zeeshan at Band of Burgers made us feel very welcome. Here is what happened every time food arrived at our table:
Shockingly we did eat some food before it got cold. Check out Band of Burgers here and please do review it on our restaurant finder app.
Next up in the life of a startup, coverage in The Times. The journalist I spoke to mentioned that Miqdaad Versi from the MCB was always telling him that not enough Muslims were featured in a positive light, but that when he tried calling Muslims he knew, people didn’t want to speak to him. Thankfully the article was quite positive, and we were only five pages away from Donald Trump. Erm… an achievement maybe?
Low number two was a bit of a health scare. Our Practice Nurse was concerned about my blood sugar being too high. Thankfully it was an inaccurate test and I’m fine, but my goodness it gave me a bit of a scare. Enough to make me give up eating or drinking anything with added sugar in it. As a result I’ve started hanging out at Redemption a lot, eating healthy food instead of junk, and looking after myself a bit more. If you’re looking for a place to ‘spoil yourself without spoiling yourself’, Redemption is the place to go.
Filming for November was Halal Kitchen, where I was a guest and Chef Omar taught me how to make a green curry. I took much longer than I should have to construct the curry, but learned lots about complex flavour combinations. Here we are post-delicious chicken.
We went to Muslim Vogue, where Nafisa at Amaliah gave us a shout out in her presentation.
On the last day of November we visited Birmingham for the Food and Beverage Innovation Conference. Mostly an industry facing conference, we go there to keep ahead of trends and innovation in the foodie world. We learned about the best way to display prices on a menu, describing vegetarian food and its value, and how to avoid added sugar at restaurants. Look out for this information in our magazine and blog in the coming weeks.
Coming up in December, Winter Wonderland, a documentary TV show, and a roundup of the year.