We Eat with our Eyes – A saying known instinctively to all. The art of cooking or Sorcery on a plate is now recognised as a result of a wave of promotion and marketing, education and awareness of the nagatives of mass production and better knowledge of  health and well being issues by the public at large.

Stopping for a moment to think, why did food and cooking have to be marketed as a lifestyle choice for it’s benefits to reconsidered and explored? Two magic words “Labour Saving”.

For a very long time this society was groomed by mass psycological marketing techniques to convince and reshape the thinking of the buying public that their time was too valuable to be standing over a stove to make a meal when the option of peeling off a plastic seal and popping it into an oven of microwave while you put your feet up, chimes with what is deemed modern living. A reorganisation of the hierachy of needs by stealth with an immensely lucrative prize to capture. Brand Loyalty. Said loyalty equates to Billions of Pounds and Dollars annually to shareholders of international conglomerates.

Operating in the same Eco System as the huge power broking conglomerates in the industry that feed us are the independents, as with their contempories here, are the fringe dwelling independents that produce and provide Sustinence Art. The alchemy of cooking as opposed to the repetative grey tasting pallete assault that is now normalised.

Some of the best food is not presented with any fanfare and pretention that is the modus operandi of ultra expensive high class establishments. The only difference is strata, better tablecloths and cutlery, well groomed waiters  and a maitre di as it cannot be argued that the thousand percent difference in price can truly be justified. Location and Clientel can be the only valid demarcation line. Only the narrow minded can believe a mindset that justifies £25 for a green salad.

ART IS NOT ONLY ON A GALLERY WALL.

Recipes from the Shack Kitchen & our Friends for You to Try.