Frozen soufflé, fresh fish, and a bit of business chat

I don’t do a lot of PR gigs. Not, you understand, because I have any kind of ethical framework. It’s more that recent offers have tended to be either “bake this and tweet about it” (yawn), or something genuinely interesting I can’t make because my calendar is a car crash.

Then I got an email asking if I’d like to try “the UK’s first cook from frozen soufflé”, as part of Iceland’s new autumn range.

I know, right? A total disaster, obviously. I’ll get a funny story and a free lunch. Sweet.

Except it was actually good.

Lemon souffle (cook frokm frozen)

I think we need to talk about soufflé.

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