Caroline James visits the Novelli Academy and talks to the legendary chef/proprietor,

Jean Christophe Novelli

Jean Christophe, it is such a great pleasure to meet you. Can you tell me, when did you first decide that you wanted to become a chef?

I decided from a very young age that I could make money cooking for people. When I was at school, we had a summer fair and I was last to choose what I could do, so I decided to cook crepes. I ended up having the best stall and sold out within a very short time. I realised then that I could make money out of this. I was probably about 13 at the time.

You’ve been described as ‘The world’s sexiest chef’ by the New York Times, and voted as one of the ‘Top 50 Beautiful Men’ in a Sky viewer’s poll. Is it true that you make women swoon with the flick of your whisk?

Well, maybe in my younger years (laughing). Now, I try to impress people with my flavours and passion for cooking. It’s interesting, my Novelli Academy is 10 years old this year and when I first started, the place used to be filled with women and now we have about 70% men visiting us, which says a lot. Men are realising the power of cooking to impress others!

What brought you to the UK and why did you adopt it as home?

Elie de Rothschild, whom I was working with in Paris, suggested that I should expand my horizons and visit the UK. Once here, I realised the opportunities were immense and that the English were hungry for my style of cooking. I haven’t looked back since that time.

Who do you most admire in the cookery world and why?

I don’t have one particular person that I admire in the cookery world, I admire all chefs and cooks who can pass their passion onto others and if the food they produce is making people happier, what more can you say?

Who was your strongest influence in your culinary life?

As I have always said, my mother, Monique, is my biggest influence in my culinary life. Having watched her from a very young age, I instantly feel at home in any kitchen. The smells, the tasting, and seeing the results that she produced are memories that will live with me forever.

What has been your most valuable life experience?

Believe it or not, the most valuable experience in my life has been losing (having owned them) a few restaurants due to bad advice and surrounding myself with the wrong people. I have now learnt to be in control of my own destiny and trust only the people in my close vicinity. Those being my fiancée Michelle, my close friends, and my team at Novelli Academy, whom I know I can trust with my life. Having control of my own finances and knowing exactly what is going in and out of my account is very important but also helps me to keep focused on my business.

I used to live in Cumbria and notice that you had strong connections to Whitehaven and what was their annual festival. Why is that?

Cumbria is probably one of the most beautiful counties of Britain. It has fresh clean air and the stunning landscape is just perfect. I find the people very welcoming and hospitable, especially having made some very good friends through my friends Gerard and Dianne Richardson who live in Whitehaven. I liked to meet people there during the wonderful festival.

My own readers love romance stories. Are you a romantic at heart and what has been your most romantic gesture to date?I guess I am a romantic at heart. I asked Michelle to marry me in a castle on top of a mountain in the Austrian Alps. Luckily she said yes.

I love the easy-to-follow recipes and tips in your book, Simply Novelli, what was your inspiration behind this book?

Simply Novelli was written very quickly. From writing the first recipe to the end of the photo shoot was only 6 weeks! I wanted to explain to people in simple terms how French cooking can be made for everyday use and not just for special occasions. So many people confuse fine dining with normal meals and I wanted to show people this wasn’t necessary. Obviously there are still special occasions, where fine dining is nice, but I wanted to acknowledge the changing times these days of busy working lives and families who don’t have time to take four hours and more to prepare a meal.

I hope that everyone who has bought the book agrees. I always welcome comments on my Twitter and Facebooksites whether good or bad because you can always learn from the thoughts of other people.

The recipes look so simple to prepare in Simply Novelli – is every day French food really so easy?

What you have to remember is that French food (classics) have evolved over centuries and have changed as the produce has become available to the masses but it essentially derives from peasant food and yes it can be made easier to cook. In this age of the supermarket, produce is available all year round, and from all over the world so the opportunities have increased too.

What’s your favourite recipe in the book?

My favourite has got to be the Coq au Vin avec Chocolat. This combines the flavours of the original dish with my twist of using chocolate and vanilla as spices, just as they were meant to be centuries ago. The flavours are immense and as you will see no salt is used in either this dish or anywhere else in the book. I try to cook healthily, with reduced saturated fats and little or no salts, replacing them with sugars, spices and herbs. Try it – I’m sure you’ll agree that it works!

Do you follow a fitness routine or watch your diet?

I’m very careful of what I eat and yes I would class myself as fit. I train daily and have a gym in my barn and definitely watch what my family and I eat. No salts and low fats, which is reflected in my book. Recently, I was given the chance to ride a bike around the London Olympic Velodrome against Eddie the Eagle for Sport Relief and I trained so hard for this. I take these challenges very seriously, otherwise why compete? Since then, several other projects have emerged involving sports, which I am hoping will materialise as I love this type of challenge.

Your cookery school, the Novelli Academy has been deservedly voted, ‘One of the Top Ten in the World’ by The Independent. Are there any plans to extend your cookery school abroad. If so, where and why?

I’m looking to expand the school further and having spent a lot of time in the Middle East – we are actively looking for partners to help develop this idea. There are such incredible opportunities in places like Abu Dhabi and Dubai and the local Emirates are such keen cooks; many of the men too. I think the restaurant market there seems to be flooded, but having researched a little into that area I think an extension to my Novelli Academy would fit in perfectly.

You are so passionate about the Novelli Academy – why?

The Novelli Academy gives me the chance to be close to the people who I am really trying to impress and it gives me the chance to pass on my passion directly to my visitors. Seeing the reaction to my cooking in their faces, especially in their eyes, is very rewarding. It is based in my house, so every event is like welcoming people into my home and everyone sits in my kitchen – where I cook food for my family every day. Although it is near to Luton, when the sun shines you could be anywhere in the French countryside!

You demonstrate all over the world. What’s been your favourite show or event?

I enjoy demonstrating all over the world and it’s impossible to have a favourite place. It can be in front of a crowd of maybe 100 people in Portsmouth’s Gun Wharf Key  (as recently happened) to 25,000 people in the centre of Dubai. As long as people are enjoying what they see, smell, and taste, then I have done my job.

Jean Christophe may I thank you profusely for your time and wish you continued success with the Novelli Academy.

Caroline thanks so much for giving me this opportunity and I hope you all enjoy reading and trying some of the dishes from Simply Novelli and remember: Enjoy entertaining your friends and family with your food…

Simply Novelli is available online and in all good book shops.

Further information available by clicking below:

Novelli Academy

Jean Christophe Novelli on Facebook

Jean Christophe Novelli on Twitter

www.jeanchristophenovelli.com

I promise not to do much of this…

Early reviews have started to come in for my new book, The Best Boomerville Hotel and I have copied below a review from a  respected book reviewer and blogger.

It is the most nerve-racking time, waiting for publication day for your latest offering, wondering if readers will like it as much as you hope they will. To get good early reviews is so heartwarming and makes every single minute of what seems to be endless, lonely hours writing, worth every single second.

Enormous thanks to Rachel at Rachel’s Random Reads and happy reading everyone.

with love, Caroline xx

It has been absolutely ages since I was last fortunate enough to be able to read a new Caroline James. Was it worth the wait though? Yes 100% definitely! This was fantastic, just a shame I now have to wait for the author to write another!

All of this authors books are standalone and this is no exception but at the same time fans will recognise assorted characters from previous books, and I was delighted that we had more of Hattie and Jo’s story.

The Boomerville Hotel is set in the Lake District and is a hotel with huge grounds that has been opened up to give the Baby Boomer generation a new lease of life, with all manner of creative courses, some more normal than others!

Over the course of the story we hear a lot about the various courses, their tutors and all the guests at the hotel. And what a varied bunch they are. Where else but in fiction would you find such an eclectic mix of clientele – from a modern day looking James Bond, the titled eccentric brothers Sir Henry and Hugo, a down on her luck artist and Kate who is the main character in the book.

I absolutely loved hearing of the antics of  of these characters, and when the tutors include a Shaman who seems to have rather impressive mystical qualities you know you are in for a book that is incredibly entertaining.

There are so many funny moments that I wouldn’t want to spoil them for you. It is always nice to read a book full of characters that are older than me, as it gives me great hope that my life could become a lot more exciting as I age disgracefully!

There is certainly romance occurring all over the Boomerville Hotel, but I challenge you to at the start correctly predict the pairings that may occur – I would hazard a guess that you will be wrong about most of them. This really is one of those expect the unexpected sort of books, which makes it all the more entertaining.

Absolutely adored this latest book from the author, and already want to read the next book by her, which probably hasn’t been written yet! *

(*Author note: good news Rachel, Boomerville Two is tripping off the laptop right now xx)

PUBLISHING 13TH MARCH 2018

PRE-ORDER HERE:

THE BEST BOOMERVILLE HOTEL

Happy weekend everyone!

Just wanted to share this lovely article from a Cumbrian Press – the first from the area where my new book is based.

Download here:

“The Best Boomerville Hotel will be open for business!”

I have such lovely memories of living in Cumbria and it was a joy to write this book.

Available on pre-order below, to be delivered to your E-reader on publication day:

The Best Boomerville Hotel

Happy reading,

with love,

Caroline xx

THE BEST BOOMERVILLE
HOTEL
by
Caroline James

Available to pre-order now*:
The Best Boomerville Hotel

Well the day has finally arrived when I can reveal the cover of my new book, The Best Boomerville Hotel. I hope that you like it as much as I do. I want to say a massive thank you to all the wonderful readers who have supported me in my writing journey so far, I couldn’t have done it without you and I hope you enjoy this book as much as I enjoyed writing it xx

Let the shenanigans begin at the Boomerville hotel …

Jo Docherty and Hattie Contaldo have a vision – a holiday retreat in the heart of the Lake District exclusively for guests of ‘a certain age’ wishing to stimulate both mind and body with new creative experiences. One hotel refurbishment later and the Best Boomerville Hotel is open for business!
Perhaps not surprisingly Boomerville attracts more than it’s fair share of eccentric clientele: there’s fun loving Sir Henry Mulberry and his brother Hugo; Lucinda Brown, an impoverished artist with more ego than talent; Andy Mack, a charming Porsche-driving James Bond lookalike, as well as Kate Simmons, a woman who made her fortune from an internet dating agency but still hasn’t found ‘the One’ herself.
With such an array of colourful individuals there’s bound to be laughs aplenty, but could there be tears and heartbreak too and will the residents get more than they bargained for at Boomerville?

Pre-Order your copy today: The Best Boomerville Hotel

AMAZON
KOBO
IBOOKS/GOOGLE
ITUNES

Early reviews:

‘I wish I could check into Boomerville and participate in the courses. I loved this book, it is a great read. Thanks to the author for bringing the crazy characters to life.’ Ronnie Montgomory, London.

‘Boomerville gripped me from the start with twists and laugh out loud moments. I loved it and hope we see more adventures in the future.’ Lisa Stewart, Southampton.

‘Caroline is a wonderful storyteller and I felt enveloped in a cocoon while reading Boomerville.’ Therese Ferguson, Author, USA.

‘Caroline’s characters shone their magic brightly and kept me hooked, evoking strong emotions. A triumph, I absolutely loved this book.’ Nicky Clifford, Author.

‘A coming of age book for those of a certain age.’ Ann Magbanua, Philipines.

‘Caroline’s best book yet. I loved the characters and the Lake District setting was gorgeous. Boomerville is a wonderful journey.’  Amanda Williams, Wales.

PUBLICATION DATE:
13 March 2018
ISBN:
978-1-912550-00-5
FORMAT:
eBook
CATEGORY:  Contemporary/Romantic Comedy
From multi-award winning  ChocLit Publishing:
http://www.choc-lit.com

Happy reading ,

with love and thanks for your support

Caroline xx

I made a cake today. It is a very special cake made with heaps of love and will be winging its way across the Atlantic in a few weeks.

The recipe for Caribbean Black Cake is traditionally used for wedding cakes and celebrations such as Christmas. Each Caribbean island household has its own version of this recipe and adapt it to their preference. The dark colour of the mix comes from prunes, dates, sultanas and currants but in this recipe I wanted a lighter cake and used tropical fruits in the ingredients, which I soaked in white rum and will douse weekly in the next three months, with Malibu which has a lovely coconut and rum flavour.

Don’t be fooled by its innocent appearance. This cake has plenty of punch and is spicy and very boozy – just like a typical Caribbean celebration!

Here’s my recipe below.  Happy cake making and happy celebrations!

With love

C x

Caribbean Celebration Cake

Ingredients

750g of mixed dried fruits, finely chopped

500ml dark rum

½ tbsp Angostura bitters

250g unsalted butter

250g demerara suga

200g plain flour

50g ground almonds

1 tsp baking powder

2 tsp ground mixed spice

1 tsp freshly grated nutmeg

Finely grated zest 1 lemon & 1 orange

4 large eggs

2 tsp vanilla extract

One 23cm diameter, deep loose-bottomed cake tin, greased and lined

Method

Place the dried fruit in a large bowl and add Angostura bitters. Cover with cling film, then set aside in a cool, dark place to soak for 24 hours. This is the minimum soaking time*

Heat the oven to 150°C/130°C fan/gas 2. Grease and line a deep 23cm diameter loose- bottomed cake tin with baking paper.

In a mixing bowl, combine the flour, ground almonds, baking powder, mixed spice and lemon zest. In a separate large bowl, use an electric mixer to cream together the butter and demerara sugar until light and fluffy. Beat the eggs into the butter mixture, one by one, then stir in the vanilla extract.

Fold the dry ingredients into the butter mixture until fully combined. Fold in the fruit. Pour the cake batter into the prepared cake tin, then transfer to the oven and bake for 31⁄2-4 hours until a skewer pushed into the centre of the cake comes out clean.

Remove the cake from the oven and leave to cool in the tin for 20 minutes. Turn out onto a cooling rack, then brush the top of the cake generously with a couple of tablespoons of dark rum. Allow the rum to soak in and the cake to cool completely before serving.*

*I soak the fruit for as long as possible – up to a year, When the cake is made, I wrap in greaseproof paper and store in an airtight tin for up to three months before serving. Each week or so, unwrap and brush generously with dark rum, re-wrap and store.

Here’s a great recipe for your Christmas puddings this year. Today is Stir It Up Sunday and the day to be making the puds.

Traditionally, the preparation of Christmas puddings began on Stir-up Sunday an informal term in Anglican churches for the last Sunday before the season of Advent.

I made this whilst on a photoshoot with the great chef Martin Blunos, when he was an ambassador for Buckfast Tonic Wine. Martin is a wonderful chef and we had a blast with Barry Mellor, a food photographer who really knows his business.

Martin says that Buckfast Tonic Wine is an ideal ingredient to include in the recipe and I have to agree. It is rich and sweet and has flavours that complement the seasonal dish.

Enjoy making!

Ingredients:
180ml Buckfast Tonic Wine

115gr sultanas

115gr raisins

285gr currants

25gr mixed peel, finely chopped

25gr glace cherries, halved

25gr almonds, chopped

1 small apple, peeled, cored and grated

1/2 lemon, zest microplaned

1/2 orange, zest microplaned

110gr shredded suet

60gr self raising flour

110gr white bread crumbs (from a day old loaf)

¼ tsp ground cinnamon

¼ tsp grated nutmeg

½ tsp mixed spice

225gr soft brown sugar

2 medium eggs

. pinch of salt

Makes 1 x 1.2 litre or 2 x 570ml puddings in basins

Method:

Place all of the dried fruits into a bowl and pour the Buckfast over – cover well and leave for a couple of days in the fridge.

Strain the soaked fruits, keeping the Buckfast.

In another (large) bowl mix the suet, flour, breadcrumbs, sugar, spices and salt – mix well.

Then mix in the zests, peel, nuts, apple and finally the drained soaked fruits.

In another bowl beat the eggs with the reserved Buckfast pour all over the dry mixture and stir – this is a big job to do so you can cheat by using a machine, but as its Christmas everyone in the family should give the pudding mix a stir for good luck – the mix should be a dropping consistency if it’s a touch dry add a little more Buckfast.

Cover bowl with cling film and put in the fridge overnight for the flavours to develop.

Grease your chosen (size) pudding basin with plenty of unsalted butter.

Pack in the mixture and level off evenly, cover with a circle of greaseproof paper then a pleated piece of tin foil sealing around the rim of the basin/s well.

Steam pudding/s for 8 hours minimum, check from time to time that the pan you’re steaming in doesn’t boil dry!

When done – cool and store (best made in late October/November)

When needed steam for 2 hours and serve with a drizzle of Buckfast over the top of the piping hot pudding and a good dollop of clotted cream.

©martinblunos for Buckfast Tonic Wine

To celebrate the first anniversary of my novella Jungle Rock, here is another post on the birthday tour…

via Jungle Rock By @CarolineJames12 @rararesources #AuthorSpotlight #Giveaway