So, while we’ve been busy making and selling these delicious morsels, we’ve also been taking new photographs of them and some of our other favourites.  And, this makes me think of the BBC Food Programme I heard recently on food photography.  I was busily working in the kitchen as I listened to the programme and it made me consider my reaction to food photographs.

What do I respond to in images of food? And do I need them to make me want to sample the food, either by making or buying it?  Since then I’ve been looking at recipe books and food magazines and frequently I find the image works negatively.  I’m often quite put off by the picture and so don’t bother even looking at the recipe this illustrates, or I look at the product on a label at the supermarket, look at the product and find they are too dissimilar so I don’t buy.  Am I alone in this?

So, I’ve decided that food images work best for me when they elicit an aesthetic response in me and are shot without tricks.  Do you agree?  But, I do love the image of the bitten French violet marshmallow below (although on this blog it doesn’t have the moodiness of the original).

I have a suggestion to make. We all know that supermarkets and food halls make some great savoury foods nowadays that can take the pressure out of cooking at these times. But, desserts are often just seasonal berries and ice-cream which, I admit, are generally delicious and more affordable than some of the puddings and tarts on offer. But have you thought of toasting gourmet marshmallows on the barbecue and then add them to your fruit and ice-cream? Yes, I know we sell gourmet marshmallows, but with a selection of these tasty little morsels you can make your own taste sensations. Thread them on a bamboo skewer, lightly toast them and drizzle them over whatever you like, then lick! Great stuff for kids and adults alike.

At the moment I’m finding that invitations come with the expectation of these goodies in hand. Can I be sure this isn’t just cupboard love?

Over the last couple of years, anecdotal reports are that trade for quality foods from farmers’ markets has slowed. Opinions vary about the reasons for this apparent slowing of business. But if quality and variety have been sacrificed by the average consumer for providing meals for less, then the impact of this week’s budget could be expected to further affect turnover on the farmers’ market stall.

We can probably do little but watch and wait.

And where does that leave alcohol, gourmet foods, and foods inessential for a basic diet like chocolate and other premium confectionery? Will we be seeing these as the luxuries we can afford, or are they all now staples of the normal diet that we can’t do without?

But, what’s more important here, I think, is that there are forums like this that promote excellence in food production and guarantee consumers a quality product. But should we consumers rely on kitemarks like the Great Taste Awards as guarantees of quality? Or should they act as benchmarks by which we teach our palates to discriminate critically? Just a quick first reflection for the day!

And we may as well take the opportunity to suggest you visit Fortnum & Mason and try these little gems, or you can visit mail order site http://bagsofdelights.co.uk.

One concern of mine though is whether it’s an issue encouraging people to enjoy even excellent quality candy when the world is concerned with obesity and health.

My feeling is that such sugary treats should be OK for the averagely healthy person to enjoy reasonably often. Children and adults alike. It is about quantity isn’t it? I’ve found that when I eat something well flavoured and with a great after taste, then I don’t feel the need to gobble up the whole packet at one time. So, perhaps that’s what we need to start doing or do more often, demanding quality tastes in our food to satisfy our palates. When you eat candy, do you expect anything other than sugar and differing degrees of chewiness? Is it just a sugar fix you need, or a pleasure for your senses?

Importantly, should we also look for food provenance, even in candy? This hasn’t been an issue in the past for these types of foods, but I can’t see why they should be any different. What do you think? Am I pushing this a step too far?