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  • colette_cooper
    business and gone as far as putting together recipes and brand name for the company but felt like this was a long way off and I needed to make the change sooner rather than later If I m honest nothing fills me with more excitement than getting a chance to share my travel experiences with my family and friends it really makes me buzz I researched endlessly via the internet to try and find a reputable travel company offering franchise opportunities There really isn t a great deal out there but I persevered and finally came across Travel Counsellors After lengthy discussions with my recruiter arrangements were made for me to attend a discover day at their head office in Bolton Travel Counsellors was formed 20 years ago by their founder and Chairman David Speakman and I just loved his predications and vision for the company you can read more about him here Travel Counsellors were the winners of The Queen s Award for Enterprise Innovation Technology in 2003 and 2014 The company was listed in the 2013 2014 Sunday Times International Fast Track and our business travel division was listed as one of the UK s top 20 travel management companies so it was really a no brainer for me Everything felt right so at the end of August 2015 I left my job and the rest is history 3 Where do you operate I m based in East Dulwich and very fortunate to work from home This gives me total flexibility and enables me to work with my clients at a time suited to them 4 What is your favourite thing about your job Travel research for me is a passion and not a chore so if I can use this along with my travel experience to help make my clients get the same buzz I do from my travels then nothing gives me a greater feeling of satisfaction 5 How can people go about using your service Anyone can use the service You can reach me via the Travel Counsellors website here 6 Is there a travel related fact that you think everyone should know Hahaha I have a few weird and wonderful facts which I like to share amongst my family and friends from time to time so if anyone s interested in the weird and wonderful here are a few 1 In France it s illegal to name a pig Napoleon 2 In Victoria Australia you need a licensed electrician to change a light bulb 3 In Capri it s illegal to wear excessively loud footwear several tourists have been arrested because of their flip flops 7 Do you have a favourite country or a favourite tourist must see I ve travelled to many destinations around the world but my absolute favourite by far has to be India I spent 6 weeks travelling from North to South in December 2012 starting off in the Rajasthan then moving on to Mumbai and finishing up in Goa

    Original URL path: http://www.suzannejames.co.uk/colette_cooper.asp (2016-02-15)
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  • filippo_berio_trip
    Boar Sausages with more Beans and Castagnaccio to finish of course all followed by Espresso and Monte Negro we really should have walked home to sober up and burn off some calories but thankfully the coach was waiting for us and hotel bound we were A welcome nights sleep was followed by an excellent breakfast without any Espresso or even my guilty secret Nutella to ensure a pure palette in eager anticipation of our Olive Oil tasting at FBHQ A total of 8 Olive Oils from different regions of Italy Spain Greece and Tunisia were tasted Knowing the method from our 2014 trip meant I could appreciate the oils and their complexity from grassy through to citrus and back to tomato vines Discussing the merits with other foodies with a joy and talking through recipe ideas was such fun After our tasting we were awakened with Espresso and believe me nothing compares to or tastes like Espresso when served in Italy Welcome hot and needed Out of the classroom and ready to kit up we had a few giggly selfies for prosperity and the factory tour was well underway It was fascinating to walk through the factory and to see each stage of Olive Oil production using the cold press method This means no direct heat is applied during the extraction process thereby ensuring there is no alteration or transformation of the organoleptic characteristics of the oil It was explained to us that the modern method of producing Olive Oil is not so very different from how it was done centuries ago but of course modern technology has without doubt made the process quicker and easier The images below are my attempt to share the step by step process with you After separation from the leaves and a thorough wash

    Original URL path: http://www.suzannejames.co.uk/filippo_berio_trip.asp (2016-02-15)
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  • blackwoodscheesecompany
    Cheese Company and introduce Persian Fetta into the London market 2 How long have you been in business We started making cheese in September 2013 Up until October 2014 I was still working at NYD maturing their soft cheese But the leap of faith had to come at some stage so while Blackwoods is 2 years old i ve only been full time self employed for two months 3 Why Brockley I was living in Brockley at the time we decided to set up Blackwoods and after scouring London for potential dairy spaces we literally found what we were looking for on our door step There is a great sense of community in Brockley both at Brockley Market and amongst the local business as well 4 Tell us about the cheeses you make We make raw milk soft cows cheese As I mentioned earlier the cheese we set up the Blackwoods for is a Persian Fetta We call it Graceburn though the river that flows through the town where myself and the other founders grew up and first learnt how to make cheese as we are in the EU we can t use the name Feta Persian feta differs from Greek feta in that its made from cows milk and it comes steeped in oil rather that brine We use Extra virgin olive and rapeseed oils and add some garlic thyme bay and pepper to marinade as well We also make fresh cows curd and two other soft cows cheeses called Edmund Tew and William Heaps These guys were convicts who where transported to Australia for stealing cheese so we named our cheese after them 5 Which is your own personal favourite Well Graceburn is pretty damn delicious but we ve been working on a washed rind version of the

    Original URL path: http://www.suzannejames.co.uk/blackwoodscheesecompany.asp (2016-02-15)
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  • Newsletter
    chip shop on the official website followed by The Rye Bay Scallop Festival from the 21st February to the 1st March Keep this in mind when you are deciding what to give up for Lent which starts on the 18th February this year Best wishes Suzanne James New Venue Household Cavalry Museum The Household Cavalry Museum is a living museum about real people doing a real job in a real place Through a large glazed partition you can see troopers working with horses in the original 18th century stables The museum offers a unique venue for private drinks parties or receptions for 25 100 guests The Museum has a net available floor space of 400sqm that splits into 3 distinct galleries Hire is usually from 6pm to 10pm Read more Keep it Local We are proud of our status as not just a sustainable but also an ethical caterer Wherever possible we use small independent businesses much like ourselves and believe it is vitally important to support one another especially in the current economy Craftsman Jeweller Stanley De Haan will take as much care and attention to detail making your bespoke engagement and wedding rings as we take in preparing and providing your dream wedding From start to finish he will work with you to ensure your pleasure from choosing the right design selecting exquisite diamonds and to crafting your rings in gold or platinum especially for you Stanley isn t a retailer so his prices are very competitive whilst reflecting his unique craftsmanship You may also like to know that his skills enable him to give new life to old or out dated jewellery resulting in exciting new pieces and a new generation of heirlooms But don t take our word for it speak to him directly on 020 8658 1822 or visit his website Read more about Stanley in our exclusive interview Meet the team Dan Upson Trainee Events Pup It may say Suzanne James above the door and on the vans and on the branding but when you speak to the lady herself much as she would love to take all the credit she will also go to great pains to tell you about her business partner Graham Tooke and the amazing team behind each and every event This month we would like to introduce you to Dan our newest member of the office team and very enthusiastic trainee Events Planner Read more Sustainability Matters Sustainability can sometimes be hard to define but don t forget we are members of the Sustainable Restaurant Association This means that the way we manage the social and environmental impact of our business has been approved by the SRA Committing to sustainability means that we can make a huge difference on issues such as climate change animal welfare and food waste And by openly communicating what we are doing our clients are better informed meaning they can make an informed choice if they share the same values Behind every great chef

    Original URL path: http://www.suzannejames.co.uk/news/news-feb15.asp (2016-02-15)
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  • cannon&cannon
    that was being produced in Great Britain and realising that we could pay an important role in bringing that to market 2 How long have you been trading Since January 2012 which feels like a long time ago now 3 What do you sell Only the very finest cuts of British charcuterie lot of other lovely things via our online shop Editors note make sure you check out the Cannon Cannon 2015 Christmas Hamper here 4 Why South East London It s where we live and it is a wonderfully vibrant and inspiring place to work 5 Our HQ is in Borough but for those who are further afield is there any other way of purchasing your products Yes you can purchase our products online or at various markets around London 6 We love your ethos of exclusively selling British food and drink Tell us how you go about sourcing new products We spend a great deal of time travelling the country and working with producers both new and established to ensure what we bring to market is the very finest 7 Is there a charcuterie related fact that you think everyone should know We consume more charcuterie per person

    Original URL path: http://www.suzannejames.co.uk/cannon&cannon.asp (2016-02-15)
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  • keepitlocalkeatings
    leaving my previous employers for so I was over the moon when I was offered a position here Before that I worked as an estate agent in my home city of Nottingham and I have been an estate agent for the past 7 years now 5 What is your favourite thing about your job I love meeting new people and interesting characters every day I also enjoy solving problems that inevitably arise throughout a sale and I like to think that this is another way we separate ourselves from our competitors as we have around 95 of our sales reaching exchange of contracts 6 East Dulwich has become so popular in recent years where do you think is the next up and coming area close by I have seen a ripple effect in recent years in south east and south west London People who were looking to buy in areas such as Clapham and Brixton ended up being priced out of those areas so moved their search a bit further out to areas such as East Dulwich I think the same is happening again and areas such as Forest Hill Nunhead and Sydenham will benefit from the same effect as East Dulwich has in recent years 7 What do you think is the single most important point to bear in mind when you are purchasing a property I would advise everyone who is looking to buy to get their finances sorted before they start their search Go and see a broker as they will be able to access products across the whole market as opposed to going directly to a bank who will only offer their products This will save buyers money in the long term By getting this side of things sorted beforehand you will know how much you

    Original URL path: http://www.suzannejames.co.uk/keepitlocalkeatings.asp (2016-02-15)
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  • keepitlocal brick house bakery
    in Love with San Francisco When we got back I started working at Melrose Morgan in Primrose Hill as a pasty chef and at the E5 Bakehouse in Hackney as a dough boy I d been casually looking for premises to set up my own sourdough bakery but without any kind of a time frame and then this unit just off Barry Road came up and that s how it all began We were blown away by the level of local support which led to us moving to Zenioria Street about two years later to open up as a cafe too The rest as the say is very recent history 2 How long have you been in business Since the beginning of June 2012 3 Why East Dulwich We chose to set up in East Dulwich because we felt that the community would be really receptive to a business like ours Despite the pressures of commerce East Dulwich and to a certain extent South East London as a whole seems to have a very healthy independent streak that supports and cherishes local businesses We ve been really touched by the support and encouragement we ve had from our customers and the community in general We now can t imagine having set up anywhere else 4 What breads do you make and what is your own personal favourite We specialise in San Francisco style slow fermentation sourdough breads made using traditional methods and just a few simple ingredients flour water sea salt and naturally occurring yeast All our sourdoughs are hand made over two days baked on stone and use organic flour and other wholesome ingredients including nuts seeds grains and dried fruit As well as our cafe and shop we supply retailers restaurants and cafés with bread 6 days a week as well as doing farmers markets at the weekends Our Peckham Rye is the current holder of the Real Bread Campaign s London Loaf we won several awards including best baguette at the 2015 World Bread Awards were named one of London s top 5 bakeries in The Financial Times Weekend Magazine and recently listed as one of only three bakeries in Monocle Magazine s London travel guide You can read lots more about the breads we make on our website and also find out which Farmers Markets you will find us at 5 We always imagine bakers as being up at 4am or earlier and in bed by 8pm is this what it is really like It can be pretty brutal During the week the oven goes on at about 2am Weekends are our busiest time so I may not get to bed by 8 but can be found fast asleep and dribbling on the sofa whilst Sharmin watches the X Factor results on Sunday evening 6 Tell us more about the cafe We bake our award winning bread Tuesday to Sunday alongside a range of pastries and a weekly changing breakfast and lunch menu of simple seasonal

    Original URL path: http://www.suzannejames.co.uk/news/keepitlocalbrickhousebakery.asp (2016-02-15)
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  • keepitlocal_dentons
    com Email daniel dentons co uk twitter DentonsCatering Tel 020 7450 0480 1 How long as Denton s been in business Dentons has been established for around 80 years all told originally owned by a Mr Denton Now a family owned business for the last 45 years it has been run by George Nunn a local man from Brixton who worked for Mr Denton for many years from a young age and eventually became the director Upon taking the reins George and his children grew the business to what it is today 2 What exactly does the company do Dentons are designers suppliers and installers or commercial catering equipment to the food service industry which includes refrigeration cooking appliances and stainless steel fabrication We have a large shop showroom which displays 1000 s of products and gadgets suitable for all including the domestic market 3 Where do you operate Our shop showroom and offices are based in Clapham High Street SW4 but we supply equipment throughout the UK and also export worldwide 4 What did you do before you worked for Dentons I ve been with Dentons for 17 Years but before that when I left school I was employed as an office junior within an electrical company 5 What is your favourite thing about your job The diversity of each project No two are really the same And meeting new people 6 Can anyone purchase your products Although essentially we supply to the commercial market restaurants hotels schools caterers etc we have a large domestic customer base too 7 What s your favourite item from the many you sell Do you have a thing for stainless steel It s OK to admit it to us I wouldn t say I have a thing necessarily for stainless steel but new

    Original URL path: http://www.suzannejames.co.uk/keepitlocal_dentons.asp (2016-02-15)
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web-archive-uk.com, 2016-10-21