Ethos Public Relations Manchester

Our fantastic Fairtrade banquet!

by Sarah

This Fairtrade Fortnight what did you do? Which Fairtrade products did you buy or swap? Well, the Ethos public relations team celebrated by successfully holding a Fairtrade lunch - which, due to the vast amount of food, turned into a banquet - on Friday (5th March)!!

Having been given the role of key organiser, I set about researching available Fairtrade products and recipes. The obvious sprung to mind – Fairtrade bananas, coffee, sugar and chocolate - but tracking down savoury products was somewhat of a task. Sean had the great idea of using Fairtrade spices - I soon found a supplier online ‘Bart Spices’ and, most importantly, recipes that incorporated the spices: Fairtrade cardamom pods, ginger and black pepper.

Next step was to track down Fairtrade coconut milk and Fairtrade olive oil - after ringing round the majority of places in Manchester we were out of luck, as no one stocked them, so again I had to resort to the internet. I placed my order for these and the other Fairtrade products we needed – tahini, chocolate, honey, apple and orange juice.

Having finalised the menu, I gave everyone a say on their preferred choice of dish to prepare. On Thursday night, I wished everyone luck as they left with their Fairtrade ingredients to cook up a storm, and even more luck transporting it from home into work the following morning – Tupperware at the ready!! By one o’clock on Friday afternoon, the office was filled with the aroma of spices and a Fairtrade banquet was laid out.

Sean, Shaun and myself were responsible for the starters. I made hommous with pitta breads using the Fairtrade olive oil and tahini, Sean made coconut and lentil soup using the Fairtrade coconut milk and spices and Shaun made fruit and nut cutlets using Fairtrade nuts, apricots and raisins. We even had a glass (or two) of Fairtrade Sparkling Wine to toast our great efforts.

For main course, Christina made a refreshing salad of mango and avocado with balsamic dressing and toasted pinenuts (the mangos and avocado were supposed to be Fairtrade, but due to logistical problems we had to make do with organic.) Valerie made chunky spiced vegetable and bean soup using the Fairtrade spices, served with bread.

Now on to dessert – we gave Rob and Debbie who, by the way, usually steer clear of the kitchen, the task of making desserts. Rob made flapjacks with Fairtrade chocolate and Debbie really did surprise us with her Fairtrade banana surprise!! The pièce de résistance would have to be Sean’s honey cake made using Fairtrade honey. Even though we had all overindulged, we found room for a small slice, especially since it was Shaun’s birthday earlier in the week, so we had to celebrate that too!

The verdict – it was a culinary delight! The flavours worked well together and the colours of all the different dishes made for fantastic photographs. Who knows what recipes we will cook up next year for Fairtrade Fortnight. Watch this space....

Posted at 4:45pm on 8^th March 2010