On March 8, International Women’s Day, the world comes alive with celebrations. Women are honored through dinners, talks, and online events. It feels like a collective shout-out to female voices. But what happens on March 9? Do we stop celebrating women? Unfortunately, many of these events seem to lack lasting impact.
In the food industry, though, things are a bit different. Cooking has been a space traditionally shaped by women. Knowledge about food and culture often passes through generations of women. This makes the culinary world unique, as women’s contributions are both recognized and valued.
Let’s explore some inspiring women in food. Legends like Claudia Roden and Madhur Jaffrey have celebrated culinary traditions. Innovators like Georgina Hayden breathe new life into classic recipes. Figures like Thomasina Miers are changing school canteens for the better, while Sally Abé stands up against sexism in kitchens. Asma Khan highlights the importance of domestic cooking traditions with her all-female team at Darjeeling Express. Women are crucial in shaping our food culture and exploring its boundaries.
At our restaurant, Honey & Co, we embrace a matriarchal model. Our management team is primarily women, leading everything from the kitchen to logistics. Although it wasn’t intentional, this approach has been key to our success. Celebrating and empowering women in food isn’t just a March 8 thing; it’s essential every day.
In terms of what’s cooking this week, it’s hot-cross bun season! We recently tried some from Bakery Arch, and they were near perfection. The ideal way to enjoy them? Slice them in half, toast, butter generously, and top one side with cheddar and the other with marmalade—delicious!
And is a chocolate croissant worth a bike ride? If it’s from August Bakery, absolutely! Their croissants are hard to resist, making the journey worth every pedal stroke.
We’re also excited about Edd Kimber’s new book, “Chocolate Baking.” It dives deep into delightful recipes. We’re hosting an afternoon tea themed around it, and it sold out quickly, proving that chocolate is a year-round favorite.
The contributions of women to the culinary world show that their influence lasts far beyond International Women’s Day. Let’s keep this celebration going, not just in March, but all year long.
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