Sometimes there just aren’t the words. It’s the reason I’ve been struggling with this post since I was invited to Tasting House. Because when you are presented with a dream-made-real, it is genuinely challenging to describe it.
Because the place was filled from ceiling to floor with edible treats. And I don’t just mean mountains of cake, but edible place settings, flower arrangements and rugs. There was a bath filled with popcorn and a stairwell decorated with macaroons. There were edible corals, turtle eggs and a two-metre-high Easter Island statue.
And the reason for the idea, and the edible hotel that opened briefly in Soho last month: Tate and Lyle have released a new and fabulous range of golden and brown cane sugars, all inspired by regions across the world. The Golden Syrup sugar, naturally, was inspired by these Great British Isles, the Dark Muscovado sugar by Barbados, and so on.
I actually got to taste the sugars, something you might imagine to be quite dull- sugar is sugar after all. And yet each one had a very distinct flavour and texture. So distinct that the packages all have suggestions for use on them. After all, it would be a shame to use a fudge sugar in a ginger biscuit, no?
Did you see the very talented Amelie’s House, painting biscuits? She does the most beautiful work and is a ridiculously nice person- she even painted my girls’ names on a couple of biscuits for me.
*disclosure: I was invited to Tasting House and given a goody bag of sugar.*
I am so utterly jealous. That must have been amazing to see xxx