No counting before hatching

  The two week promo event in frozen, windy Old Street station has finally drawn to an end. The most honest feedback I got was from repeat business, as only people who really liked the balls would come back and part with more of their hard earned cash. A real complement indeed.

  That's all I'm going to say on the matter for now. There are some things in the pipeline which may well blossom, but I'll save news of that for when there's more to tell. I will however mention that there will be plenty of changes in the production process from the shape and size of the balls to the packaging. There may be very minor recipe tweaks too as I'm using a different ingredient suppler and some of the... well, you get the idea.

  This whole venture is a huge journey into the unknown and a steep and exciting learning curve. Though there are aspects of this project that require much of my previous catering experience, there are also tasks that require maximum creativity and initiative.

  It's helpful to recognise that I'm lost in uncharted territory. I'm happy to be able to share this with you as I'm truly on a journey of discovery and I hope that sharing my process of trial and error will show you that I'm doing exactly what I suggest you do in the kitchen and just give it a go and see what happens.

  There are a few experienced and supportive folk who I can lean on for advice, (in the same way I suggest you use me), and I've just enough confidence in the process to trust that whatever happens will contribute positively in some way. You may detect a note of slight trepidation. It's there for sure and I wouldn't change it for the world. This is definitely going to be a wild ride.

Kirk out

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