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Pavilion at the Park Bedford

Bedford Park

locally produced, seasonal food. We cook simple and imaginative dishes and high quality British cuisine.

Filtering by Category: Meet the Maker

Ethical Addictions at The Kiosk: Great Coffee, Great Story.

Here at the Kiosk we serve a very special kind of coffee. If you've ever popped by for a cup of it, you really are part of something pretty amazing. We serve Ethical Addictions Coffee.

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Ethical Addictions Coffee is a remarkable story of a business setting out to do something very straightforward. Just something simple and fair, but something that is at the same time, completely extraordinary. The company is founded on the belief that ethical business does not have to compromise on quality, and doesn't have to be significantly more expensive for the consumer.

Inspired by a few years living on the West Coast of Canada, where there was an abundance of 'great coffee with great stories', founders Ian and Dave came up with the idea of setting up a coffee brand that dealt direct with the growers. No middle-men or complicated supply chains. Coffee, Ian told us, is the most traded commodity in the world after oil. Often there are 7 or 8 links in the supply chain, all adding to the cost of the products, but leaving many of the farmers in poverty.

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When you think about it, cutting out the supply chain makes perfect sense. The farmers get a fair wage for their work - far higher than they would otherwise - and consumers pay no more than they would for any other coffee. Ethical Addictions pay the farmers the same amount as they would pay coffee suppliers in the UK. The difference is, of course, that the farmer keeps the whole amount. This also means that Ethical Addictions is not a luxury brand, it's an affordable alternative to other coffee brands.

It is also not a Fair Trade coffee. For the villagers to register with the Fair Trade brand, they or the farm would have to put up about $1800, which, as Ian pointed out, is more than the average yearly wages of the villagers. In places like this, where the need is so great and the villages fall through the gaps of Fair Trade, Ethical Addictions is making a real difference. “Fair Trade made consumers think again twenty years ago,” says Ian “maybe it's time to think again now”.

He describes the business as “a passion; part business, part social enterprise. We're not doing anything amazing, we're just doing the right thing. We can't change the world, but we can change things for families in a couple of villages.” And yet, depressingly, even now the business model sounds quite revolutionary.

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On their website, Ethical Addictions tell the stories of their coffees. This is the one about Mountain Top Coffee, and Bente. Bente is the manager of Machare Farm, who they credit with the vision, as well as helping forge the relationships with growers that has given Ethical Addictions the chance to make a difference. Bente introduced them to two small villages high up the slopes of Mount Kilimanjaro in East Africa who had no route to market for their high-quality coffee, and just had to sell to any supplier who happened to come along; meaning that they were getting an insultingly low price for the coffee they had worked so hard to produce.

With some investment from Marchare Farm, Ethical Addictions, and other funding, the villagers were able to produce their own coffee. Now, a few years later, those same villagers have been able to put their children through school for the first time. They've been able to save to repair their houses, and buy livestock. They are producing exceptional Arabicancoffee: 'Dark and smooth with a velvety cocoa and caramel finish.'

Some of Ian's favourite Ethical Addictions moments come from the trip he made to Machare Farm back in December 2011. “Four or five years of supporting the farms and workers has made such a tangible difference,” he explains. “There were people who said 'the wage that we're earning means our children have been able to go to school,' or 'we've been able to have a new roof put on our hut'. These are real peoples' lives that we're helping to change, long-term, for the better."

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This is Desiana Pauli, talking about how Ethical Addictions has changed things for her and her family: "Before, we used to all sleep in the same room on the same bed. Now, I could build a bedroom for my five children so that they have more space. I could also pay the school fees for all the five children, including the uniforms and the books, etc."

And you are helping those same families too, just by drinking our coffee at the Kiosk. Great coffee, great story. 

Meet the Maker: Karen Bland

Next up in our profiles of the multi-talented team of home-bakers who make treats for The Kiosk, we introduce Karen Bland. Creator of the much-loved cookie wands, gingerbread people and other firm Kiosk favourites; Karen is a biscuit guru with a burgeoning cookie-cutter collection. She likes to have a range of the more unusual cutters, so that her biscuits stand out from the crowd. As well as being perfectly formed, they are beautifully wrapped in cellophane and tied with gold ribbon; making them the ideal gift or a take-home-from-the-park treat. Karen always rises to the challenge of topical cookie-making, and in the past has supplied The Kiosk with Pudsey Cookies for Children in Need, Coffee mug-shaped biscuits for Macmillan Cancer Care's biggest coffee morning, and teddy bears wearing medals for Rainbow pre-school children taking part in a charity walk around the park.

Karen explains that she has always enjoyed cooking, and even remembers the first thing she made at primary school : Raspberry Buns (which sound rather tasty and quite ambitious for a first cooking lesson, clearly Karen has always aimed high!) These days, Karen cooks and bakes pretty much full-time; and says that she loves to make all kinds of things; savoury, sweet and anything that needs decorating – hence the edible artworks at The Kiosk. “The decorating part is quite time-consuming,” she says, “but luckily, I really enjoy that bit. That's why I'm always on the lookout for unusual cutters!”

As well as her masterpieces for The Kiosk, Karen supplies the renowned sandwich-capital of Bedford, Roosters, with cakey treats. She is also part of the talented team of home-bakers who supply a home-made goods stall for the regular Country Market Stall on Wednesdays in town centre. Karen is a keen jam and chutney maker, and also makes a mean Victoria Sponge. Keen to pick up good home-baking advice from reliable sources wherever possible, The Kiosk grilled her for some top tips for successful sponges:

  • Your grandma was right; weigh your eggs, and make sure the weight of the flour, sugar and fat match the weight of your eggs. For further advice on this, see the article here
  • Try using an electric hand whisk to whisk in the eggs. Karen thinks this is a crucial stage in the cake-making process. She uses her Kenwood hand-whisk to get the lightest results.
  • Get your oven nice and hot before the cake goes in.

The proof of the pudding is, of course, in the eating. So in the name of balanced scientific research, why not head down to The Kiosk and try out some Victoria Sponge for yourself. Or even a cookie wand. They really are hard to resist; often vanishing in minutes after delivery. Perhaps they really are magic?

Meet the Maker: Barbara

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If you have ever strolled down to the Kiosk for a snack and gone for one of the marvellously-gooey- looking flapjack squares, then you will already be aware of Barbara's flapjack-making prowess. A special recipe she was given by her sister - a sheep farmer like herself - whilst in New Zealand, it is called the Triple-Tested-Flapjack™.

Barbara told me that she had gone out to help look after her baby nephew and her sister told her to make herself useful, showing her a recipe that 'couldn't fail'. 'Well,' said Barbara, 'on the third attempt it sort of worked, so I brought the recipe home!'  The Triple-Tested Flapjack™ is now available for your delectation, exclusively at the Kiosk. It is baked in the Aga at Barbara's farm in Wilstead, where she and her husband look after 460 sheep, as well as arable crops (and two teenagers.) The Aga was a 'non negotiable thing' says Barbar; 'having grown up with one, I couldn't bake in anything else. People ask me how long you cook the flapjack for, and at what temperature, but really I have no idea! I just bung it in the Aga and take it out when it's done!' So when you eat the TripleTested Flapjack™ you know that it is baked locally to perfection in an Aga, with no added weird preservatives or anything. Just pure oaty, crunchy, sticky goodness.

At the Kiosk's request Barbara recently developed something equally as delicious to rival the ever-popular but mass-produced Granola Bar.  Barbara's nutritious homemade Super-Seedy-Flapjack™ incorporates seeds, nuts, dried fruits and oats and is definitely one of the most tasty ways of introducing 'five-a-day' into your diet,  

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Both Flapjacks are extremely popular with Barbara’s teenage sons and their friends, especially the rowing contingent, and rations are often sent away to Regattas as a post-race energy-boosting snack. There is some resentment at home, she says, at the large trays of Flapjack that are regularly whisked out of the Aga and taken straight to Russell Park.

So for all growing teenagers with insatiable appetites, hungry children who've been on the swings all day, fitness fanatics needing an energy boost and dog walkers looking for an oat-stuffed gooey treat - head for the Kiosk in Russell Park and order a Flapjack or two..... a treat in store indeed!

Cooking up a Gluten-Free Storm

Last week, in the first of our 'meet the maker' series, we introduced Nikki, our gluten-free chef extraordinaire. Well, Nikki was nice enough to share a recipie with us, so that anyone who would like to try cooking gluten-free, nut-free cakes can have a go. You'd never know that Nikki's cakes are gluten-free. They are nothing like the dry, crumbly things you get in supermarkets, so these muffins are definitely worth a try. Nikki says that they are easy-peasy, so a good thing to start off with. And if it all goes wrong (let's face it, cooking distaters happen to the best of us, er, right?) you can always come and cheer up at the Kiosk with a hot water bottle and some of Nikki's Kiosk-based gluten free delights.

Nikki's Chocolate Orange Muffins


Basic Gluten-Free Muffins:

180g Sugar
2 Eggs
1 tsp glycerine
1 tsp Vanilla Extract
175g SR GF flour (I use Doves)
1 tsp Baking powder
½ tsp Xantham Gum
130 ml Sunflower Oil
130 mls Milk / Soya milk( If you want them gluten + Dairy free)

Beat sugar, eggs, glycerine and vanilla in bowl for couple of minutes.

Add flour mixture (flour, baking powder, Xantham Gum) and oil and milk until just mixed together (don’t overbeat.)

Divide into Cases (makes 9 tulip cases /12 normal muffin cases)
Bake at 180 C for 18-20 mins.

Add fruit or flavourings of choice. For chocolate muffins substitute 25g flour for cocoa.

Xantham gum and Doves GF flour are both stocked in Waitrose or Tescos. Just in case you don't have any lurking at the back of your cupboard.

Meet the Maker: Nikki the Gluten-Free Genius

At The Kiosk at the Park, we see the importance of good cake. Proper, home-made, tasty cake. So to keep us well stocked, we have a mini army of local bakers who supply us with top-notch, home-made cake. Nikki makes our gluten-free delights, and is a great example of somebody who discovered a gap in a market, and has turned it onto a successful business. We're very proud to have her as a supplier.

Nikki (left) with two happy tasters
Nikki was diagnosed as Coeliac a little over three years ago, and immediately had to go on to a gluten-free diet. Luckily, there are lots of gluten-free foods available in the shops. Less luckily though, some of them are not very nice. She found that the bread and cakes in particular were crumbly and dry, with an odd taste. This was frustrating for Nikki, who has always loved cakes: "But what is the point of coffee without nice cakes?" she asked herself. Well, quite. 
Domino Brownies
So Nikki set about experimenting with making gluten-free cakes, and discovered that she could make really, really good ones. Better than the cakes in the shops. She says the thing that she misses most about her pre-gluten-free days is doughnuts, and that try as she might, she hasn't yet come up with a decent doughnut recipe. But she has perfected lots of other kinds of cakes, including the gluten-free domino brownies, apple and raisin cakes, mini lemon drizzle cakes and white chocolate and raspberry muffins, all made at home and all available to taste at the Kiosk. Nikki's cakes are all gluten and nut-free, making them ideal for children with nut allergies. She also makes a gluten and diary-free chocolate cake which is to die for! Her favourite cakes to make, she says, are the lemon and poppy seed muffins - a firm favourite at the Kiosk. 
And it is Nikki who piles the beautiful cake stands full to the brim of delicious afternoon tea for our Local Hero celebrations once a month.

As Christmas is coming, Nikki has plans for making sure that gluten-free dieters don't miss out on the festive fare: she is going to be making mince pies, chocolate logs and mini gluten-free iced Christmas cakes. We can't wait, and if you know of a gluten-free doughnut recipe that really works, she'd love to hear from you!
Summer opening times

pavilion open 9-5pm
the window stays open until 6pm

last food orders 3:30pm

Autumn opening times
as of October 1st

pavilion open 9-4pm
the window stays open until 5pm

last food orders 3:15pm

Mondays: Café opens at 10am

we are open 7 days a week and dogs are welcome on our heated veranda during the winter months

We occasionally close early for private bookings. Please always call us to book a table & avoid being disappointed!

01234 351104

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