What was the inspiration for starting Cramcakes?
I was living in a hostel in Melbourne, Australia with a whole bunch of people from across the world and every Sunday a group of us would get together in the communal kitchen, brew up some fresh coffee and make a big pile of pancakes! It was always great fun in fine company and the pancakes became a symbol of good food with good friends. I wanted to recreate the essence of that time back here in the U.K, hence the names for our fillings are taken from some of the good folk I shared pancakes with them.
Describe a typical day at Cramcakes HQ?
Well it’s an evening and weekend venture currently so everything is focussed on being ready to trade at the weekend. Basically, I’m in the kitchen with an apron on rolling pancake balls, baking granola or mixing flours and sauce bases. There’s also a spot of tweaking recipes and creating new ones thrown in there too. A day trading at a street market is chatting to people, handing out cheeky tasters and making fresh pancakes, which are quickly becoming the three things I like to do the most!
Where do you see Cramcakes 5 years time?
The ambition for the business is to trade every day at Borough Market and have places like Selfridges, Planet Organic, As Nature Intended & Sourced Market stocking some of our bits. I feel that while Cramcakes is more for fun than funds, it will be a great foundation to then create a food that reaches a national profile.
What do you think will be the 3 biggest food trends of 2017?
Checking ingredients, choosing organic and less unhealthy treats. I feel like this all ties into diets changing more broadly to include more vegetables, nuts, seeds & pulses and less meat & fish.
What do you like to eat/drink?
I’m working towards a plant-based diet so I’ve been learning how to make vegetables taste good! I make lots of vegetarian bolognese & stir fry in big batches and, on occasion, I do vegan lasagne, shepherd’s pie & mushroom bourguignon.
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