As a child, being the eldest of five, I would have had to help around at home. When I was in my teens, my mother went back to work in the evenings. She would leave the prepped ingredients for dinner, and I would complete the meal for myself and my siblings when I got home from school. This is how I learned to cook.
My love of food and cooking carried on into my adult life. When I got married, I discovered that my wife’s mother had taught her how to burn food rather than cook it. As I found cooking enjoyable and I had a stressful job, I had no problem taking on the cooking duties for the two of us initially and then our three children when they arrived. It was a good way to unwind after a day in work..
Some years ago, a friend of ours had a glut of tomatoes from her Polytunnel. I took some of the excess tomatoes and made a batch of Chutney. It turned out great and people we gave jars to were very impressed and asked for more. Over time I fine-tuned the recipe and am now in the position to sell my Chutneys. Having previously worked in Production management for over twenty-five years, I believe this experience compliments my commitment to providing a quality product.
We called the business Broomhill Chutneys, after the hill where our house in Dunmore East is located. In Spring the Broom blossoms with its yellow flowers. A real sign that Summer is coming and all the fresh produce it brings.