MINI MEALS
Thom Whitchurch, 34, from Bristol, uses big skill to make pocket-sized portions of food
After a delicious Sunday meal of roast beef, Yorkshire pudding and cheesy cauliflower, I patted my stomach. ‘Eaten too much again,’ I smiled. I’ve always been a foodie, and had even set up a website, Foozie, promoting eateries around Bristol.
But in August last year, after scrolling online, I had an idea.
A Youtube video showed a chef preparing a lasagne the size of a pound coin!
I was transfixed as I found more and more videos of tiny food being prepared on tiny stoves, and being eaten with tiny cutlery. This could be the next big thing!
I thought.
I was sure others would enjoy learning to make miniscule food, so I decided to set up the Tiny Cookery School.
I bought miniature pots and pans from an outlet in Germany, and soon I was all set!
My first class at St Nicholas Market saw 20 people come along, and it’s been a big hit since then.
Dishes include miniature meatballs, fajitas and even fish finger sandwiches.
All the dishes are cooked in tiny pots on a stove powered by a single tealight.
The meals are then served on dishes the size of a 50p coin, and eaten with knives and forks around 1cm big!
The meatballs are quite tricky, as you have to use a tiny piece of minced meat, and get six or seven meatballs out of it.
But I try to keep the dishes quite simple.
I don’t want people to feel like they’re being taught – it’s more so they can have fun with the food and take pictures of it.
Each class involves making three dishes – both savoury and sweet – as well as two courses of canapés.
The classes have been such a hit, and I’m even planning on launching the Tiny Cookery School in London, Birmingham and Cardiff. It’s just such a lovely concept and it’s so much fun!