Create calls itself a ‘for more than profit’ company, by serving delicious, high quality food while developing, training and creating jobs for vulnerable, marginalised or homeless people. The whole concept of Create appealed to me more than just being a new, fun looking restaurant in Leeds centre. Plus the amazing Jay Rayner review did attract me.

Until the end of March, Create has the best offer on EVER! Two People, Two Courses for £18.50. How good is that?! So off we popped, and after a little hick up with the booking (we were very well compensated for a double booked table with a lovely bottle of red) we arrived to smiling faces and a relaxed Wednesday night atmosphere.

We all went for different starters. I chose the roast butternut squash spelt risotto with sage crisp. Wells opted for the chargrilled mackerel with potato and herb salad. Joss chose grilled black pudding and squid with herb salad, while Rachel opted for the best starter on the menu, warm beetroot, smoked paprika and Yorkshire rhubarb with an orange dressing and crispy shallots. This was the star of the show and definitely the dish I would choose when I come back.

Main choices were more predictable; venison burger for me and Joss and smoked haddock, creamed leeks and potato with a crispy poached egg for the other two girlies. The crispy poached egg was cooked perfectly and the treacle bacon on our burgers was a guilty treat.

All in all a lovely meal, served with smiles and knowledge. The food was simple with a twist and I’ll definitely be back. FACT.

As a non-skier who nonetheless loves ski holidays, I decided to add to my usual schedule of walks, spas and bars in the French resort of Tignes last week, by learning to drive a Husky-drawn sled.

I use the term “drive” loosely – it was more about strong core control (thank you Pilates) to balance the sled as the dogs did their stuff and sensible use of the brake to ensure the sled didn’t hurtle into the dogs on downhill runs – but what an incredible, exhilarating experience.

To see – and hear – the sheer joy of the Huskies as they ploughed through the snow, was such a pleasure, it took all my focus and attention, leaving no time for fears of falling or worries about making a fool of myself.

The drive was over much too soon and as I stroked and patted my team of dogs it occurred to me that whilst I was in charge of the sled, the success of the journey was largely due to the skill and experience of the pack. This got me thinking about the skills and structure behind the best public relations campaigns.

Having worked in-house as well as in consultancy and in both fields for some inspiring bosses and clients, without exception the best results were achieved for PR programmes which allowed the specialists to do their job.

Expertly steered of course, with a careful foot on the budget brake to ensure enthusiasm is contained within given parameters, but nevertheless trusting the instincts and skill of the specialist team.

In an ever-evolving social media world, well-managed communication is playing an even more fundamental role in business success and good PR practitioners are relishing that opportunity.

Basically show-offs, we take great delight in doing the job well and achieving the best results. With the right direction and confidence from our employers and clients, it’s an exercise in teamwork where we all benefit and which we all enjoy.

So off we all popped at lunch time and what a treat it was. We didn’t bother with starters, although they looked scrummy, and dived straight into the mains. We all opted for different dishes including a colourful mixed vegetable mezze; succulent pork with a trimming of crispy crackling; a whole sea bass plated with walnut crisps; juicy lamb chops; a clever flavour combination of sea bream, pomegranate and Seville orange; and tender roast chicken that you would find impossible to recreate at home.

We all indulged in dessert after skipping starters and most of us chose the intriguing yogurt cake. I didn’t get a pic of this as it wouldn’t have done the taste any justice; fresh and zingy with a crunch from pistachios and pomegranate. The spongy texture immediately took me back to my childhood and trifles, but the modern flavours and ingredients used made me sit up and take note. I could have eaten three more platefuls. Other diners around the table went for the chocolate and apricot tart and the Malaga raisin ice cream. Both were delicious, but all agreed that the star of the dessert tray was the yogurt cake. I wouldn’t even know where to start attempting to make this at home. I suppose I would have to invest in a Moro cook book…

The atmosphere in the restaurant was buzzy, lots of working lunches and ladies indulging in catch-up gossip. I’d like to go back in the evening and for a celebration, as I think this place would really come alive when holding a party here, plus who doesn’t love a bit of Exmouth Market?

Like the very kind of friend I am, I bought my friend Hells Bells tickets to see Hamlet at the Young Vic. The play was brilliant with Michael Sheen playing an outstanding Hamlet, but the pre-theatre meal was also a joy.

The Baltic is a slightly confusing place. It looked closed upon arrival, but when you pushed the door open and the curtains aside, you walk into a trendy long bar. Past this is the dining room; a lovely high, beam-filled room, with intimate alcoves. We were very impressed with the atmosphere and service, especially after looking at the price.

We opted for the pre-theatre menu; two courses for £14.50. There was a good selection and a reasonably priced wine list. We both chose the smoked duck and venison dumplings in a clear broth which were delicious. More like dim sum than a doughy dumpling I was expecting. Sorry I can’t remember the actual name of these very tasty dumplings.

For mains I had roast chicken legs on a bed of spinach, new potatoes and onions. Hells Bells opted for the venison meatballs. My chicken was perfectly cooked with a crispy skin and enough spinach and potatoes that I didn’t need regret not ordering sides. However, it was Helen’s venison meatballs that stole the show. The meatballs were served warm on a cold salad of green leaves and sweet apricots. Delicious and not what HB or I would have ordered on a cold January night, but it certainly hit the spot and set us up for a show stopper at the Young Vic.

Hells Bells and I both agreed that we should return to the Baltic with friends, as it was a cracking place for a group night out with plenty of vodka on the menu, plus the price was most definitely right.

2 – Days in a studio shooting the SS12 Damart look book

2 – Energetic goldfish (makes a change)

3 – pieces of fantastic news for Katie

3 – times Rachel has gone to the wrong tube platform

3 – MCG nieces and nephews born this week

4 – scabs still growing (sorry)

15 – inspiring fashion students at LCF

855 – miles travelled by Kate to meet her new niece

Damart’s traditionally known for its thermals and outwear, but is challenging the notion that it doesn’t also cater for younger fashion junkies. Well, how well they’ve challenged it!

After two days of lights, camera and action, we’ve now got some stunning photography which looks like something out of Style Magazine or Grazia – no we’re not floating our own boat, have a sneak peak yourself:

The inspirational stylists, who graduated from the London College of Fashion last year, have used a mixture of fashion styling and photography to showcase how Damart’s SS12 collection is bang on trend.

I visited day two of the shoot yesterday and had a fab time. The model, Ruby, got a lot of attention with around four (seriously trendy) people making sure her clothes, hair and make-up were spot on before getting in front of the camera and confidently striking a pose like no-one was watching. Rather her than me!

Having never been to a Look Book shoot before it was interesting to see how it was orchestrated and to witness the professionalism that these young fashionistas had. I can’t wait to see the end result of the all the hard work everyone’s put in and to see how the SS12 Look Book compares to the AW11 one which they also themed and shot.

After all this fashion hullabaloo I’m re-thinking my own wardrobe and might have to try and implement some of the tricks I saw the stylists use, such as using clips to hold garments in,  wearing multiple belts, a swimming costume under trousers and a skirt as a top.

On second thoughts, not sure if I could pull off the cossie/trouser combo…

Jess

I’m into the final hour of my two weeks at MCG. Despite now having THAT Europe hit now stuck in my head, I’ve had a great fortnight and really appreciate being given the opportunity to come here and join in the fun.

Having not had any previous experience at a PR agency before, I was a little apprehensive about what lay ahead but this was all eased when I welcomed with open arms (in the metaphorical sense) and a stream of good coffee (although I did have to surreptitiously call my Mum from the kitchen to ask how to use a сafetière!).

During my time here I’ve been able to work on the campaigns for a variety clients. I was given the chance to write blogs, tweets, product bulletins, and a media release. Doing cuttings, media evaluations, and by researching lots of topics from fashion trends, to food products and thermal food containers, I was able to get a glimpse of what life in PR is like. So when I’ve finished Uni and embark on the career path, I’ll have MCG to thank for confirming to me that this is a business I want to work in.

Thanks for everything guys (especially the donuts, crispy cakes and, of course, the fish and chips!)

As someone who works with words on a daily basis, I know only too well how they can be manipulated and controlled to create the desired effect for each reader. One of my favourite words is ‘sirocco’; beautifully spelt, check out that fit double c and THREE whole vowels. It’s a warm, dry wind that is born in the Sahara and passes over North Africa and Southern Europe. What a beauty. Kyla’s favourite word is ‘lascivious’. Shakespeare liked to use the word lascivious. This is a REAL word with a powerful, lasting effect on anyone who says it.

But with every beautiful entry in the lexicon, we’ve also been presented with those words which just seem to grate. Amazing. Amazing says nothing. Did you have a good holiday? Yes, it was amazing. Was it? I bet it wasn’t. I bet it was painful.

Some of the most hated words in LS7 and EC1V included ‘babe’, ‘moist’, ‘funky’ and ‘nice’. Nice is a city in France my friend. Babe is the name of a sheep-herding pig; just ask Dick King-Smith.

If you’re hungry to find out more about how to use our language and in turn make better use of the gift of speech, why not sign up to Dictionary.com’s word of the day? It is a verbal delight.

Famous for its surf and turf and the ‘Press me for Champagne’ button situated in every booth, we knew an indulgent night was on the cards. Like the PR darrrlings we all are, we skipped starters opting for desserts instead.

Three of us chose the Christmas special duck with toffee apples. The duck was lovely and pink, whilst the accompanying potatoes and veg were very nice, if a little on the small portion side. The pretty little toffee apples included cardamom pods which was a nice hint to savoury.  I’m glad I went for this dish as it was warming and did remind me of Christmas, as well as looking attractive.

Other dishes chosen included the famed lobster burger, which surprisingly came deep fried. Not sure what we were expecting, but I was told it was delicious. The pork belly also looked lovely. For dessert I opted for a strawberry meringue, which tasted like a constructed Eton Mess with a tasty berry sorbet inside. The strawberry and cream soufflé was a spectacle that transported you to a summers day.

After dinner we went downstairs to the bar, which is dark and covered in rich red velvets. The cocktails were great and the bar and snack menu alone would make for a cracking night out. I’m sure I’ll be heading back to Bob Bob Ricard, it was great fun and the afternoon tea menu looks delicious.

Thanks Manifest London. I’ll miss you!

I had been desperate to go to The Long Table http://thelongtable.net/, the pop up outdoor food night market in Dalston since hearing about from my friend Yas. I finally made time to go last Friday and it certainly lived up to the hype.

A collaboration between The Bootstrap Company http://www.bootstrapcompany.co.uk/ and The Loft Project http://www.theloftproject.co.uk/, the event brought together amazing names from the London street food scene and established restaurants favourites such as Nuno Mendes with the Loft Project, The Yum Buns, Hawksmoor, Moro and Big Apple Hot Dogs.

Me and him indoors had heard about the outrageous queues so got there early and didn’t have to queue for very long at all. We were greeted by a smell sensation and the very welcoming sight of a white marquee and two long tables twinkling with candles; very fitting for the week before Christmas.

We scoped out the offerings from St John, the London Fields Brewery, The Rotisserie Company, Yum Bun and Moro, finally deciding on a starter of ribs from The Ribman (£5 for a carton of ribs) and pizza from Homeslice(£3 per slice). Both were delicious. I am a big fan of The Ribman and it looked like he was doing a roaring trade on a cold winter’s night.

For mains him indoors decided on the pig’s head stew from St John (£5). The broth was lovely and light and the meat was so tender. I went for lamb flat bread (£5) from Exmouth Market favourite Moro. The lamb was pulled but still juicy and the veg used to fill was fresh and crunchy, all topped with hummus for a perfect texture.

What made the night even more perfect was the price. In total, including drinks, we spent £29. There was a great atmosphere and I would have loved to have gone with a gang of friends and spent the night eating my way around all the stalls. Here’s hoping The Long Table will be back in the summer for another stint, making more great food accessible and affordable.