A few years ago, food writing was reserved for a small selection of critics, reviewers and journalists; if you weren't in the know, you generally didn't get a say. Today, with just about everyone sharing their supper on Twitter and instagram-ming their latest tasty treat (c'mon, we've all done it), pretty much anyone and everyone can be a food critic. Talking and writing about food has never been so popular, causing a huge surge in the number of bloggers that now make discussing food their day job. This week we joined the conversation and got chatting to Fran, aka The Graphic Foodie. Whilst Fran writes her blog alongside her work as a graphic designer, she's witnessed first-hand how popular and influential food blogging has become. She told us why she thinks blogging has changed the face of the food industry, her predictions on the next food trends, and why she thinks we should be helping and supporting independent British producers.
Being from an Italian background, eating for pleasure is pretty much a priority in life. I’ve grown up with the most incredible food, some of which we’ve reared or grown ourselves. Even from a really young age you’re taught to respect the craft and origins of food; their seasons, their quality...it’s almost impossible not to be passionate about it coming from that!
I started the blog back in 2008. At the time I don’t think there were any other Brighton food bloggers and I was tired of people complaining about the poor quality of food here, only to be lured into the tourist traps. Brighton is full of little nooks and crannies, with independent restaurants, produce stores and cafes tucked away on streets and lanes off the beaten path. These were [the places that] I wanted to celebrate as they are often family businesses that put a lot of passion, effort and quality into what they offer - people after my own heart. Today the Brighton food scene is so diverse and exciting with people doing incredible things, and we are finally getting national recognition for it.
What does your typical day look like?
By day I’m a graphic designer, so I’ll be creating brands or designing packaging, adverts, websites – anything really! If I’m then not racing out to a food event or restaurant review, I’ll get home and have dinner with my husband (who normally does the cooking in the week - lucky me!) Then I’ll be back behind the laptop blogging.
What are your three desert island dishes?
Probably freshly made tagliatelle with shaved truffle and lashings of Pecorino cheese, succulent Porchetta and a heap of Sicilian Cannoli.
What does ‘artisan’ mean to you?
I think this term is bandied about a lot these days, often more as a marketing term rather than the true meaning of artisan. To be a true artisan is to know the craft and have the knowledge of what you are producing, something which takes a long time to hone and learn. Going on weekend course then setting up a business with some flash branding does not make you an artisan.
Do you think it’s important to understand the origins of your food?
Absolutely! As I’ve said, knowledge [of food] should be ingrained into you from a young age. I still feel it should be a compulsory subject at school from early years through to teens. Surely knowing about and respecting food, being healthy and able to create a decent plate of food is a vital life skill. Can’t say I’ve used much algebra since I left school!
Do you think it’s important to champion small businesses and British artisan producers?
It’s great that we are now so interested in food. These wonderful people producing incredible products are vital to our food culture and should be supported as much as possible. Almost every producer I speak to is sparky and passionate, they’re awesome and almost always have a good story as to how they’ve landed in the food industry.
How do you think small emerging artisans can stand out in a competitive market? What do you think makes a great food brand?
It’s really hard to stand out. I’ve worked at the back end of launching products into the market and the competition is fierce but not impossible. Obviously a great product to start with is a must but these days it needs to be supported with a pretty solid marketing plan, promotion via social media and strong branding and packaging to even gain attention. Most people forget about that bit or label it as the “fluffy” element. Needless to say the majority of them don’t last a year - you need to get your story out there.
What do you think are going to be the next foodie trends in the uk?
Hopefully a move back to quality products as well as quality eating and dining experience. I think we’re reaching saturation point with gourmet fast food, especially burgers and burritos. I’ve loved that street food has brought a huge range of food cultures to a wider audience with a lot of fun thrown in too, but I think we need to get china plates and cutlery back on the radar.
How do you think blogging has changed the food industry?
It certainly has changed it. Most people crave an online voice, which can be good and bad! It’s encouraged almost everyone to take pictures of their food and share it with the world. In some ways it has made restaurants better as there is less to hide behind and given great food products an easy platform for promotion. That said, you could argue that writing quality has lowered and the authority to judge food [is] questionable, but that’s for readers to decide.
What do you think about our ideas and what we’re trying to achieve?
Anything that can get great food products out to a wider audience can only be a good thing. Being a point of support for producers to share experiences and advice will be so beneficial in launching these new foods, hopefully encouraging even more innovation in the sector.
You can read Fran’s blog, The Graphic Foodie, here. To keep up with all her going’s-on and foodie musings, find her tweeting @graphic_foodie.
No comments:
Post a Comment