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Tala’s ‘Ready Steady Bake’ at Divertimenti

With the new series of BBC’s The Great British Bake Off in full swing, the Tala brand (from George East) made the most of the nation’s baking fervour with its own ‘Ready, Steady, Bake’ event last week (September 5). Its baking workshop was hosted by the Divertimenti Cookery School in London, and was attended by a group of food bloggers, journalists and influential peers in the baking world.

Six teams of two battled it out, with identical ingredients, to recreate a recipe for Choux Pastry Swans – selected and demonstrated by Tala’s own baking professional, Hannah Wiltshire. Divertimenti’s Cookery School manager Samantha Harvey helped with the competition, which was judged by Hannah as well as Tala’s Nick and Laura Squire.

Publications and blogs represented at the event included Good Housekeeping, Bella, That’s Life and Take a Break, Metro, Eat Cook Explore, Delicious, BBC Good Food, Olive, Waitrose Weekend, End of the Fork, Suzy Pelta Bakes, My Gluten Free Guide and Gluten Free Cuppa Tea.

The bakers used Tala’s iconic cooks measure, Tala mixing bowls, sugar shakers, baking gadgets and Tala Performance non-stick baking trays.  To decorate they used a selection of Tala icing bags and nozzles, cake smoothers and plunger cutters.

The winners were Good Housekeeping’s food writer Emilie Wade and Sophie Foot, a food stylist and recipe writer for publications including Delicious, BBC Good Food, Olive and Waitrose Weekend.

Laura Squire of Tala described the evening workshop as “great fun” and “in a wonderful venue,” which brought together “a select number of press and influencers who are enthusiastic about products, techniques, performance and results.”

Laura reflected: “Even long-established brands like Tala need to assist retailers in selling their products. And we recognise how today’s consumer is influenced by social media and digital marketing. Influencers have a close relationship with their audience and therefore high levels of trust. They are enthusiastic about product performance and capabilities and demonstrate these to their audience.”

She also noted: “Unsurprisingly, Tala Performance bakeware was a real hit with the bakers. One team member even added how delighted she was not to have to line her baking tray as she does with her bakeware at home.”

Laura concluded with a “huge thank you” to all those involved with the event.

HousewaresNews.net relives the event in pictures:

Above: Tala’s Nick and Laura Squire join in with the baking challenge.
Above: Tala’s Nick and Laura Squire join in with the baking challenge.

Above: The Divertimenti Cookery School ready for action.
Above: The Divertimenti Cookery School ready for action.

 Above: Food writer May Chung (left) and blogger Nicole of End of the Fork.
Above: Food writer May Chung (left) and blogger Nicole of End of the Fork.

Above: The food writers and bloggers included (left to right): Hayley Merrick, Suzy Pelta, End of the Fork’s Nicole, May and Sophie Foot.
Above: The food writers and bloggers included (left to right): Hayley Merrick, Suzy Pelta, End of the Fork’s Nicole, May and Sophie Foot.

Above: Divertimenti’s Ben Phillips and Samantha Harvey with Tala md Nick Squire.
Above: Divertimenti’s Ben Phillips and Samantha Harvey with Tala md Nick Squire.

6- RSB-76
Above: The proud bakers photograph their results.

Above: Swan bake - one of the Choux Pastry Swans.
Above: Swan bake – one of the Choux Pastry Swans.

Top: The bakers present their Choux Pastry Swans to the Tala judges.

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