13th March 2017
Bobby joined the taste team three years ago, and wasted no time shaking things up. He was behind our innovative afternoon aromatic broths and tasty protein toppers.
I work with Jason on new snacks, coming up with new ideas and making them happen. I love working with food, and there’s nothing quite like the satisfaction of seeing an idea you’re passionate about become a reality. Getting to taste all the new snacks is definitely a highlight of my day too.
This really is the perfect job for me - I love making things! I make my own biltong, which is a kind of cured meat, by hanging it in a drying box I made myself. One day I want to make my own cheese, and I’d love to make elderflower champagne too.
Right now my favourite snack is either the sriracha peas, which are a really nice combination of spice and garlic - really moreish - or our Applewood smoked beef jerky with slow-cooked tomato relish. It’s just so meaty and filling, I love it.
fiery sriracha flavoured peas and kern pops with crunchy jumbo corn
applewood smoked British beef jerky, served with a slow-cooked tomato relish
freeze-dried cherry pieces and chopped hazelnuts in a cocoa granola with soy protein crispies
chocolate coated honeycomb, almond slivers, oat & barley granola and soy protein crispies
freeze-dried and yoghurt coated strawberry in an oat & barley granola with soy crispies
vanilla & honey pumpkin seeds, almond slivers, oat & barley granola, soy protein crispies
light miso broth with wakame seaweed served with a side snack of edamame beans
spicy Thai soup of lemongrass, kaffir lime, courgette, red pepper and rice noodles
warming Vietnamese pho soup with shiitake mushrooms, sesame seeds and rice noodles