About this Blog

Cooking at the Royal Show

I first got into writing when I was invited to pen a weekly recipe column for a Sunday newspaper.  Eighteen months later on a whim I googled my name, never dreaming for a moment it would come up…but there it was.

Like it or not, because papers sell old copy my name was out there so I decided to blog.  Blogging has been a journey one of improving my writing (hopefully), press trips, product reviews and more squeezed into the rest of my life.

This blog, just like my original is a mixture and thus I hope a readable one. I will try not to bore the pants off you if you promise to leave the occasional comment to my posts. A big thank you to my 52,626 followers via networkedblogs.   For more information about me just google    Chef Kevin Ashton. You can also find more about me here.

Please check out my other food blogs
Cheap and Easy Student Recipes -if you have someone you know about to leave home and go to University then here is an idea site for them.

Old Blog Posts -I first started blogging in February 2006 and wrote hundreds of posts gaining over 20 million page views up until late 2015. I am now in the process of gradually moving those posts to this archive blog so my followers can still access them.

24 thoughts on “About this Blog

  1. Hi Kevin!

    My name is Jess and I’m a journalist and podcast producer at BreakThru Radio, a multi-media platform covering independent news. One of the podcasts I host is called Biology of the Blog and revolves around interviewing one awesome blogger (such as yourself!) every week on the show. I’m wondering if you might be willing to come on air as a guest speaker in the next couple weeks and chat about your blog?

    The interview is not done live (don’t worry), so I can edit out any verbal pauses. I’ve found the best medium is Skype (mine) to phone (yours), and can give you a call from our studio.

    If this sounds like something you’d be interested in, please send me a reply along with some idea of availability over the next week or so and we can figure out more details.

    Thanks so much for your time and consideration!


    Jess Goulart

    Liked by 4 people

    1. Yes, Jessica, I’d be happy to be interviewed.
      Being a freelance chef and food writer my schedule varies. I have skype, my address is kevinashton55. I am going going to France on 4th August for a couple of weeks but other than that I can be flexible during the week. Early in the week is usually better. I can send you any information about my background, if that would be helpful. My email address is chefkevin1@hotmail.com

      Liked by 1 person

  2. Hi Kevin,

    My name is Anuj Agarwal. I’m Founder of Feedspot.

    I would like to personally congratulate you as your blog Chef Kevin Ashton has been selected by our panelist as one of the Top 100 Chef Blogs on the web.


    I personally give you a high-five and want to thank you for your contribution to this world. This is the most comprehensive list of Top 100 Chef Blogs on the internet and I’m honored to have you as part of this!

    Also, you have the honor of displaying the badge on your blog.


    Liked by 2 people

    1. Thank you Lynne for your kind words, I also have several other blogs worth a peek (I hope). https://cheapandeasystudentrecipes.wordpress.com/ As the name suggests its a collection of easy to do recipes.

      https://wannabetvchefoldblogposts.wordpress.com/ This blog is a growing archive of recipes and stories from my original blog (now defunct) which I started in 2006.

      Congratulations, on your book, Turtle Beach, I do like being around and interacting with creative people.

      Liked by 3 people

  3. Hi, thanks for following my blog. I just checked out your butternut squash soup recipe. Funny thing is I have some butternut pumpkin soup on the stove now but made it before finding your recipe. I assume what we call butternut pumpkin in Australia is the same thing. I will look out for black garlic. Also will throw in some butter beans. I did roast the pumpkin, garlic and onion in the oven. Just waiting for the bread to finish cooking and it will be time to eat.

    Liked by 3 people

    1. Welcome to my blog Linda, and yes you are correct Australians call it Butternut pumpkin whereas we in the UK call it Butternut squash. Black garlic originates from China so hopefully you might find an Australian online seller.
      Best Wishes

      Liked by 1 person

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