Using our five principles of taste and flavour – umami, smell, stimulating the trigeminal nerve (responsible for sensation in the face), texture, and layering flavour – we’ve taught over 1,000 people with cancer to enjoy food again. We wanted to apply these principles to create recipes for those people who have lost their senses of taste and smell as a result of Covid. Learn more about the science behind Life Kitchen. Flavour Kitchen is “bursting with inventive recipes” and “creative” flavour combinations. Divided into two halves – savoury and sweet – readers can expect both cooking and baking recipes, from “zingy” curries to “tangy” cheesecakes and “indulgent brownies”. The book also includes Pereira’s guide to her hero ingredients and favourite flavours to give readers more confidence when “boosting their flavours”. There are many elements that make this book unique, starting with the recipes themselves. Something that is really important to me when writing this book was originality. By that I mean if I’m bringing a new cookbook into the world, I want every recipe and idea to be unique. New flavour combinations, with dishes that you try and think, ‘oh wow, I’ve never had that before’ (in a good way, of course). There are enough Victoria Sponge recipes about! So this book brings you original, creative dishes that will wow you and your dinner party guests and make them think, ‘wow, I never thought to add those flavours together – but they work, and I’m going to do that again’!

Kyle Books has signed Great British Bake Off contestant Crystelle Pereira’s début cookbook Flavour Kitchen: Vibrant Recipes with Creative Twists.Flavour Kitchen is a ZFV company. The ZFV-Unternehmerungen (ZFV) cooperative is an innovative host in the areas of catering, accommodation and support. Founded in 1894 by visionary Zurich citizen women, ZFV is aware of its responsibility and is committed to creating measurable added value for guests, employees, customers, partners and society. With over 200 companies across Switzerland, the company creates lively meeting places in canteens, staff restaurants, excursion restaurants and hotels, offers mobile catering options and catering, produces bread and baked goods and is involved in childcare. The ZFV lives hospitality for a society in which we all want to live. To be honest, I haven’t really noticed much of a transition! I still cook in the same kitchen in my family home, and my recipes are very much still the same as they were before my cookbook. I have always been fascinated by interesting flavours from around the world, but now I just have a much larger audience to share that fascination with! Tracy, our incredibly talented Owner & Head Chef, knew for a while that there was something missing; high quality, affordable and delicious Kosher Asian Fusion food that is readily available to not just a small section of NW London, but to the majority of it. A passion for making people happy, the desire to produce some of the tastiest food, and perfect timing meant that this was an opportunity not to be missed.

I remember testing a recipe very late at night. I had this idea of combining chocolate, coffee and hazelnuts with bread, and eventually decided to turn this into Monkey Bread. It must have been almost midnight when this creation came out of the oven and the whole kitchen smelled absolutely incredible. My mum was in the kitchen at the time, and when I took this Monkey Bread out of the bundt tin, she actually gasped in awe – we finished about half of the entire loaf! So that was a good enough sign that it needed to go in the book! We offer all meals and drinks in recyclable containers that can also be reused several times. Regardless of whether you'd like to enjoy your food here with us or at home. We use the simple depositing system from reCIRCLE: you decide whether you want to keep the practical and smart containers or return them to us. Taste Kitchen Co. are a family-run business that have been in the Catering industry for 10+ years and proudly have a 5* hygiene rating. We produce some of the tastiest food all of which is cooked from the heart of our home kitchen, catering to the North London & Hertfordshire areas. We only use Kosher meat, unsupervised . Yes, I did – that was great fun, and the team is so wonderful there. I’d love to do more on TV because I genuinely love it – being able to share your passion for food to such a wide audience is so incredibly powerful! Yes (apart from a short period where I told everyone I wanted to be a popstar). I’ve always dreamt of working in food because I genuinely love it so much – but it always seemed so out of reach, so I never even really contemplated it ever becoming a reality. I even used to pretend to host my own cooking shows!There’s even a handy guide to my hero ingredients – all of which feature in more than one recipe – with the aim to give you more confidence in the kitchen when upgrading your store cupboard and boosting your flavours. I live at home with my family, so while my mum and dad love to keep the kitchen really tidy, as soon as I step foot in there, it’s a chaotic mess! I am not the tidiest cook – but I am trying to get better! But it’s the same kitchen I grew up in, watching my mum cook away at the stove (which is how I learnt to cook), so the kitchen is full of some lovely sentimental memories for me. Yes, your debut cookbook, Flavour Kitchen , is about to be released – what can readers expect to find inside? This book is a collection of recipes, ideas and expertise to help you on your journey towards enjoying food again. We hope you enjoy it. My love of food started from a very young age – food is very much at the centre of my culture, and I’ve been surrounded by food my whole life. At family gatherings, there would never be just one curry and rice. There would be five different types of curries, and five different types of rice. And I’ve loved it. I also used to watch my mum in the kitchen cooking (while she would feed me extra food on the side), which is where I learnt the basics of cooking. She’s an incredible cook and actually taught me the foundations of flavour – she assigned me as the ‘chief taste tester’ and would get me to taste her food, asking me if it needed more salt, sugar, lemon juice, which is how I developed my palate at such a young age. As time went on, I realised that I was able to cook so many of her quintessentially Goan dishes without any recipe, because I had learnt how to do so just by watching her cook, and tasting her food. As I then began to travel around the world, or even eat out more at different restaurants, I started trying new flavours – like miso, za’atar, gochujang – and began incorporating those flavours and cuisines into my cooking and baking at home.

Pereira commented: “I’m incredibly passionate about bold flavours and making dishes fun and original. I’ve always wanted to teach people how to be more adventurous in the kitchen, but in a really accessible way. My hope with this book is to change people’s mindsets about cooking and baking and open their eyes to a whole new host of flavours taken from around the world. If I can get one reader to buy a tub of miso, I’ll have accomplished my mission. The Flavour Kitchen just loves putting on a fabulous spread and our buffet, feasts and BBQs menus are all about serving up gorgeous food to be shared amongst friends and loved ones. Feasts

I’ve always loved watching Nigella cook – her no-fuss approach to cooking, and her love and passion for food is something I really resonate with. Yotam Ottolenghi is another huge inspiration – as someone who loves flavours, Ottolenghi’s creativity and originality with flavour combinations in his recipes is truly inspiring. Finally, Dominique Ansel is a pastry chef who is extremely inspiring because of the way he innovates. Innovation in food is something that is so important to me, and as the creator of the infamous cronut (in addition to some mind blowing pastries and other creations), I think Ansel’s creativity really spearheaded a change in the world of patisserie, veering away from the traditional, which I love! We have our own commercial-sized charcoal BBQs and pop-up gazebos – meaning we are pretty much ready to go whenever and wherever you need us to be and can set-up in flash. We also work with a number of hire ware suppliers across London and the South-East should you require additional equipment such as tables and chairs, tableware and glassware. While I love my kitchen at home because it has so many memories, I would love an island in the kitchen. And a walk-in fridge! Maybe two stovetops, too… And a few ovens to make life easier when I’m doing a roast dinner. I think that’s everything. Serious parties require serious food and sometimes you need a little bit more than a few bites. Our manapes and bowl food is served like canapés but is a little bit more substantial – perfect for parties that will be in full swing for a while.

Our buffet menus deliver a delicious smorgasbord of dishes to suit all tastes and styles – from formal fork buffets – perfect for weddings, christenings and other really special occasions to more relaxed finger or “grab” food buffets which would work well for birthday and Christmas parties. We also offer both hot and cold dishes and as with all other Flavour Kitchen menus, we cover a range of cuisines. Our menus are structured into formal and informal buffets as well as hot and cold – but feel free to mix them up to create your own menu – and of course, we would be more than happy to create a special buffet menu to suit your occasion. We can also arrange all the staffing required to make your event a success. Our Front of House team work directly for us, many of whom have butler training so know exactly what is required to look after you and your guests. Our drop off canapé service is where the canapés are made at our kitchen and delivered to you ready to serve on your own platters (or we can provide smart disposable platters for a small charge). We have also included some reheatable canapes choices – which can be easily warmed up by you to provide hot canapes for your guests. If you are planning a party The Flavour Kitchen is here to help with the most delicious food that is bound to get your guests talking.Filming the show was one of the best experiences of my life. It was just so incredibly surreal, because it was a show that I had watched for years, and suddenly I was there, filming it. The whole production company that looked after us made me feel so comfortable – and made my first experience on TV such a breeze! I do like to call our experience ‘part intensive baking camp, part holiday’, because there was a lot of hardcore baking which was fun but also stressful, but then in the evenings after filming, we would all eat together and often do some fun activities like pizza parties or movie nights! Our meals are homemade and prepared for you daily with lots of love. We focus on fresh produce and are geared towards a seasonal range provided by nature. Hence, even our salad doesn't contain the same leaves all year round – but it's always guaranteed to taste good. It goes without saying that we only source meat from animals treated appropriately for their species. The book is also bright, colourful, bold and vibrant which is somewhat unconventional when you compare it to some other books. But I wanted the book to have some personality, and feel fun and approachable, and I feel like the photography really brings that to life. Feasts are perfect for celebrations with friends and family. Our Feast dishes are intended to be served on large platters and carving boards at the table for guests to share amongst themselves. Feasts work particularly well for large gatherings such as weddings where you would like a sit down meal but with a relaxed style. We can also adapt the menus for smaller gatherings and many of the dishes can also be delivered via a drop off service – ready for reheating and plating at home.