The Right Ingredients

As with many good cooks, Linda’s love of food germinated during childhood. “I think it could be said that Aidan is a gourmand and I am a glutton. For a person of my five-foot-nothing stature, I eat far too much once I get a taste for something. This all started with my mother’s delicious gingerbread and apple pie, not to mention her phase of making Danish pastries,” she reminisces.

She explains that her mum would leave the house to avoid witnessing the turmoil of Linda cooking in the kitchen. “I think Aidan probably feels the same way now,” she laughs. However, Linda says that she was actually acquiring culinary skills from her mother, which has meant she can now turn out pretty good recipes and dishes.

Conversely, Aidan is an educated cook who has studied the science and art of bread-making. He is so exact in his cooking that Linda says he would ideally read the instructions on a tin of beans before opening it!

Aside from being a foodie, chef Aidan is also somewhat of a wine connoisseur (and football fan). Sous chef Linda prides herself on never getting an order wrong from her diners. Apart from the time when there’s been an odd sausage left over, or once when a whole pan of black pudding was untouched… Dylan (the dog) doesn’t mind these slip-ups though!

Having launched a new business where the ‘breakfast’ is of equal importance to the ‘bed’, the pair have been asked if it was all a bit nerve-wracking. “Of course, as a performer, I know nerves are an essential part of the process in order to create focus, energy and quality to what you are about to deliver. Aidan and I were used to having friends and family over for big gatherings, so I thought making breakfast for people would feel the same. In fact, I would describe catering for breakfast is more like a dinner party for fussy guests, as everyone wants something different,” she explains.

As anyone in the industry would confirm, ensuring that food intolerances are carefully catered for and cooking practices are meticulously adhered to in the kitchen is really important. “We have formulated a variety of breakfasts that cater to all tastes, allergies, diets and appetites,” Linda explains.

The full English offering includes: roast tomatoes with oil and balsamic vinegar, bacon, black pudding, Devon Hog’s pudding, mushrooms, tiny rosemary roast potatoes, baked beans and eggs (poached/scrambled/fried). “Porridge with cream and trimmings is another tasty option,” Linda adds. Cooking timings and delegation of kitchen duties are constantly being fine-tuned.

For plant-based dieters, everything is cooked in vegan butter or oil, and Linda’s protein bread (described as ‘wonderful’) is also great for gluten-free guests.

Aidan’s variety of breads – English muffins, wholemeal, white, spelt and malt – is the star of the show and appreciated by everyone, especially when enjoyed with his strawberry jam and marmalade. The plan is to make homemade jams and granolas once the couple have bedded in. Aidan is also looking forward to getting back to sourdough making, having lost his starter in the move to Devon.

How wholesome this menu sounds. Here’s to many more of Linda and Aidan’s creative kitchen ensembles.