The team from Birds Eye invited me to a very cool (literally) function last week to witness and taste for myself their new range of vegetable dishes that use innovative steam bag technology. I have always had a soft spot for Birds Eye – particularly the fish fingers whilst bringing up my children but that was partly owing the fact that my mother always told me that my step Grandfather founded the company. I have lived with this knowledge happily for years, but just prior to writing this post I thought it might be prudent to google his name and there does not appear to be any sign of him. He certainly didn’t found the company because his name wasn’t Mr Clarence Birds Eye.
As part of the range launch they got together a group of journalists and bloggers at The White Space in Leicester Square where we were able to drink Pea Mohitos and inhale red pepper and gin smoky stuff.
They also did a taste test on me whereby I had to put a little white square of paper on my tongue and report what it tasted like. Revolting frankly. Bitter. Apparently, that put me into 30% of the “super tasters” and/or children who have stronger, or more youthful tastebuds and is the reason why I hate brussel sprouts and dark beer because they taste so bitter. “You’ve got a young tongue” I was told. Not sure what use that is to anyone but I was quite pleased nevertheless – surely the only young thing left on my body – maybe I need to start sticking it out more like Miley Cyrus does.
I also tasted some of their new products, including pasta side dishes that they have produced for the first time and watched them freeze a bit of spring onion in seconds with liquid nitrogen. They’d prepared a lot of the meals to show us busy people just how quickly you can prepare a healthy meal – just chuck on a bit of goats cheese and you’re done!!
