Very good, apparently.
Actually, there’s no point in trying to be unduly cool and dispassionate about this one – it’s a massive deal for us!
Whilst we hoped that the way in which we were running our kitchen was appropriate for a professional purveyor of chompables, the proof of the pudding was always going to be in the eating and so, when the nice lady from the local Food Standards Agency office turned up this morning, it’s safe to say that were at least mildly interested in what she had to say about the general levels of hygiene at Greedy Pig HQ.
Quite rightly, no foodie business can operate without the go-ahead of its local food safety authority, and so gaining approval was pretty critical. At the same time though, to our minds, this one was not only a technical hoop through which we were obliged to jump but also a real landmark in the evolution of the Greedy Pig’s Pantry story which would take us from being a couple of folks with a rather vague and fluffy pipe-dream about growing stuff and selling stuff to actually becoming a bona fide food producer and retailer… if only at rather very modest level.
So, the 400 gallons of multipurpose cleaner with bleach, 72 miles of Tork cleaning cloth and thirty or so man-hours of domestic slave labour must have done the trick – turns out we had nothing to worry about. In all honesty our kitchen was hardly a midden in the first place; however, after recent efforts, one could quite reasonably eat one’s dinner off the floor round these parts. Luckily though, there’s no need, as we’ve rather cleverly decided to put various bits of our culinary repertoire into bottles & jars for you to sample on a surface of your choice.
Stay tuned and we’ll keep you up to date with the miscellany of foodie events that we get out to this summer – we’ll also have the shop up and running soon for mail-order sales. Watch this (dazzlingly clean & highly professional) space!