Keep your e-mails pouring in, it's good to know that there are lots of you out there with views and opinions.
To help you work out what is what, are now little icons to help you see biscuit related themes. And now you can see at a glance which are the most contested subjects via this graph (requires Flash 6.0 plugin).
Please keep your mails coming in to firstname.lastname@example.org
If you like, you can use this search thingy to find stuff that matches with any of the icons you pick, or use the fantastic free text search, Yay!
Nairns Stem Ginger Wheat Free Biscuits Review
|Hello - nicecupofteaandasitdown|
You have got it all wrong!
Tea should ONLY be drunk in best china - cup or mug. Those awful heavy things like the one you are advertising now do not do justice to tea - or coffee for that matter, although its tolerable in them.
You try one cup of each - china mug and awful mug and taste the difference - no comparison!!
N.B. The ginger Nairns are gorgeous!
Thanks for the site
|Nicey replies: Ann,
Actually our mugs have been found to lovely in the extreme, perhaps you should get one just to make sure of your position.
Ever since a young lad I have had the habit of dipping marmite toast in tea, a bit like the french dipping criossants in coffee.
Am I the only person to do this?
|Nicey replies: Quite possibly.|
My wife has recent exchanged a perfectly serviceable model with a clear glass one with chrome fittings.
Not only do you have to remove the lid to fill it (unlike using the spout of our reliable old model) but it makes such a racket that the first time we used it I thought it was going to explode.
Also, as we live in hard water area, we have to spend countless amounts on kettle cleaners to remove the merest hint of lime scale.
All together wholly unsatisfactory.
Our old jug kettle also had a red ball to show water level, but unfortunate fell victim to lime scale. This never stopped us, though. We just developed a knack of lifting the kettle and testing its weight for the appropriate amount of water.
Not much of a party trick, but one nonetheless.
|Nicey replies: Yes Mrs B (nee Biscuit Enthusiast Mandy) has got one of those. Despite filtering our very hard water through a Brita Jug it still ends up looking like one of those liquid filled shaker snow storm things. I too have suffered with a jammed red ball on occasion.|
||Waitrose Gold, Is this Lyons Red Label in disguise? Tastes like it.|
|Nicey replies: It could be couldn't it?|
|Ian and Barbara Smith
We were dismayed to discover from Fortnum and Mason that chocolate covered Bath Oliver's are no longer available. I expect some marketing "geek" somewhere, who has no discernment, has reached this decision.
A nice lady in F & M, who knew her biscuits, put us on to you. We need a national campaign to save one of our countries great products. What will Christmas be without them? Why can't these wretched people just leave a good product alone?
What do you think?
Ian and Barbara Smith
|Nicey replies: Well Bath Olivers are made under license from Fortts by Jacobs, we presume the chocolate covered ones are too. Two glimmers of hope are the acquisition of Jacobs within the last two weeks by United Biscuits (McVities,Crawfords,KP), which might see some changes the most likely being a focus on Jacob's brands and a move away from generics. Who knows this may benefit the Bath Oliver (my dream scenario is that they fix the Club biscuit back to how it should be while they are at it).
The second strand of hope comes in the form of the recently revived Huntley & Palmers, which really is an attempt to combine the brand name with a range of premium products utilising other manufacturers. H&P at one time owned Bath Olivers and so have a historical association with them. We know the MD of the new H&P has been exploring the idea of adding Chocolate Bath Olivers to his range.
Actually we were in Bath last weekend and took this picture of what we believe to be the ancestral home of the Bath Oliver, which is now a pub in Green Street Bath, but once was a bakery operated by the late Dr Oliver's (inventor), coachman Atkins, to whom he bequeathed the recipe and lots of flour.