About Us

Who are we?

 fred and anna

Fred and Anna

 

I'm Fred...

I became a chef around 15 years ago. I was classically trained in European food and British cuisine. I then worked in hotels, doing front and back of house duties. I have worked big events, including catering at Worcester County Cricket club feeding the players. I have worked in pubs and restaurants, and a year in London on the pastry section and fine dining. Since then I have specialied in contract catering for 11 years including clients like Hinkley Point Power station and the Royal Mail, catering for around 2000 people. I was recently one of the volunteers in the kitchens at the London Olympics that were feeding 34000 people a day at its height.

I have always had a passion for Asian food and it has always been part of my life and heratge. I started the mango hub last May so that I can live my passion.

I am a bit obsessed with all things with wheels. I would like to get my motorbike back as the business grows (which I sold to help the business). I am also a huge Chelsea fan and would like to see then win some sort of trophy this season. I am also very passionate about my family, and I am also a grandfather!

  

I'm Anna...

 My career started as a musician. I have been singing and studying music for over 10 years. After finishing university, I was unsure where to take my career. I realised that creativity in all forms is my strength. Whilst working in the primary school sector, I started experimenting south food and started my own whole food cake stall called Earth Cakes. I became more interested in developing myself in the food industry and when opportunity of the mango hub came along, both fred and I jumped at the chance.

 I learnt a lot about food and catering, being brought up by fred. He has given me a great love and curiosity for food which I hope will guide me through my career and my life.

 

What is Keralan Cuisine?

For over 2000 years, Kerala in South India has been visited by travellers and traders from Greece, Rome, the eastern Mediterranean, Arab countries, and Europe. Kerala cuisine is a blend of native dishes and foreign dishes adapted to Keralan tastes.

It is widely viewed that South Indian cuisine is perhaps the most highly spiced of all Indian food. Meals are centered around rice or rice-based dishes. Daals (lentils) are also a part of most meals. Other dishes Sambaar (a soup-like lentil dish with whole spices and chillies) and rasam (a hot-sour soup like lentil dish), dry and curried vegetables and meat dishes are common place at meal times. Because of Kerala’s long coast line, there is also a large amount of seafood based dishes. These are accompanied often with a variation of coconut-based chutneys and poppadums, Idlis (steamed cakes made from rice batter), Dosas (pancakes made from a batter of rice and lentil flour) and flat breads such as puris and parathas..

Keralan cuisine uses a wide variety of spices due to its multi cultural heritage. These include: mustard seeds, asafetida, peppercorns, tamarind, chillies, fenugreek seeds, cinnamon, cardamom, ginger, green and red peppers, cloves, garlic, cumin seeds, coriander, turmeric. Less fresh herbs are used and mainly consist of the commonly used curry leaf, and the use of fresh fenugreek leaves, coriander and mint. Coconuts grow in large quantity in Kerala, and as a result, coconut kernel, (sliced or grated) coconut cream and coconut milk are generally used in dishes for thickening and flavouring.

Sour dishes are also popular in Kerala. Tamarind, kodampuli, green mangos and limes are used. Sauces are made with kodampuli and chutneys are made using tamarind, jaggery (unrefined cane sugar) and ginger.

Historically, Kerala was part of the Tamil-speaking area, and Tamilian origins are evident in the popularity of sambar, idli and dosa. European influence is seen in the abundance of cakes, sweets and yeast-leavened bread. The import of potatoes, tomatoes, and chilli peppers from the Americas led to their fervent use in Kerala, although except for the ever-present peppers, the other ingredients are used only in certain dishes.

 

Where does our food come from?

Our products are all made by us in our commercial kitchen in Bedminster. We source our fruit and vegetables from the Bristol wholesale grocery market.  

vegetable stalls

We buy our other ingredients and spices from the Sweetmart in Easton, Bristol. All their spices have also been milled in the UK.

 Any specialist spices that we need, have been bought in by us in the Keralan markets and milled in a local mill in Kozikhode.  

 

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This is Kate, our Web designer.


07719202885 - The Mango Hub - themangohub@gmail.com

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