In the Spotlight: Our Popperations Manager

Meet the captain of our poppery ship: lovely Ian. He’s been our Popperations Manager for the past three and half years, and he’s the chap responsible for all the whizzes, bangs and pops that go on in the factory.

As we’re lucky enough to make all of our popcorn ourselves, we can actually have a sit down and hear all about the guy that makes our little packets of sunshine a reality.

Why did you want to work for Portlebay?

“Well, I was headhunted by Jonty and Neil when they first started, and haven’t been allowed out since.”

What is you favourite thing about working here?

“The popcorn, and the people…but mostly the popcorn”…ouch

What is your favourite flavour?

(Speaking as a part-time vegan) “Crispy Bacon & Maple Syrup” – it’s just that good.

Where is your happy place?

“Start Point Lighthouse; whenever I have friends or family down we go down and you can see the whole bay from there. It’s also the place that reminds me of home, so when I’ve been away for a little while this is where I like to come back to”

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This is Barney, Ian’s best walking buddy at Start Point 

 What about your favourite thing to do in the sunshine?

“Cycling in the countryside”

What is on your bucket list?

“I want to see the Victoria falls in Zimbabwe – we got very close to visiting when the wife and I were in South Africa, but we didn’t quite get there”

If you could make your own popcorn flavour what would it be?

“Well I really do love bacon, but if I had to make a new one, it would be Thai Green Curry”

Who would play you in a movie about yourself?

“Sean Connery”

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“The name’s Michelmore…Ian Michelmore” 

 

What’s your favourite tipple?

“Real Ale” – a true West Country guy answer.

What is your best feature?

“My wife says it’s my legs, and she’s never wrong!”

How old were you when you had your worst haircut, and what was it?

“I think I was 8 or 9, and I got a crew cut. It was only bad because before that it was down to shoulders!”

 

 

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For some reason Ian didn’t have a picture, so we’ve made a recreation! You’re welcome Ian

What is your biggest fear?

“Probably being trapped in small spaces. It all goes back to when I was a kid, and I climbed into the fridge. This was only a little fridge that was on top on the counter; being little I made it fall from the counter and on to the floor with me inside it, straight on to the door. I only got out after rocking the fridge from side to side”

What is your greatest achievement?

“I always said I wanted to be able to see the sea from my house, and now I can. It’s what I miss the most when I’m away from home, but now I’ve always got that view to come back to.”

If you’d like to hear from Ian first hand, our poppery is always open for tours! Just drop us an email at letspop@portlebaypopcorn.com, or use the contact form on the blog.

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The view working for Portlebay Popcorn gets you! (This may or not be a little fabricated by just a smidge…)

 

The Bake is on!: Week 3

As soon as Autumn tumbles around it seems all of our internal tummy clocks start craving the gentle warmth of cinnamon; whether it be sprinkled over hot chocolate or dusted over pancakes, nothing quite beats the humble cinnamon cookie.

We had Lucy Rocks Paleo’s glorious popcorn and granola cheesecake last week, but for week 3 we’re heading back to biscuits, or more importantly cinnamon swirl and blush granola cookies (yay!).

For this recipe you’ll need to get yours paws on:

  • 225g of soft salted butter
  • 250g of demerara sugar
  • 1 large egg
  • 300g of self raising flour 
  • 1/2 tsp on baking powder 
  • 1 tsp of cinnamon 
  • 75g of Portlebay Cinnamon Swirl popcorn 
  • 40g of Lucy Rocks Paleo Blush Granola 
  • Chocolate or toffee sauce (or both) for decorating

Start off by preheating your oven to 180 °C, and lining a baking tin with baking paper. If you don’t have any, lining it with butter and flour works just as well.

Next, you’ve got to beat the butter and sugar together with an electric whisk; once it’s combined, whisk in the egg as well. This isn’t going to be you’re smoother-than-smooth cake batter; it looks a bit like sugary quinoa, so not the best for whisk licking based on personal experience…

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From quinoa…

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…to edible pop-pourri!

Next, tip the flour, baking powder, cinnamon, Cinnamon Swirl Popcorn and Blush Granola in the bowl, and get your guns out because I would NOT recommend mixing this with an electric whisk. Popcorn and granola will fly everywhere, and you’ll end up with more of a popcorn dust than a popcorn crunch; that isn’t personal experience, but pure bakers intuition… and common sense.

Once that’s all combined and you have a stiff mixture of cookie dough, start rolling the dough into golfball sized balls, and put out on to your beautifully lined tray from earlier. Make sure there is a bit of a gap in between them, as they do tend to spread. Leave them there for 12-13 minutes, or until they’re golden brown; if they’re still a little bit soft on top not to worry, they will harden as they cool.

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From balls of dough…

freshly-baked

…too fully fledged cookies!

And they you have it! Decorate them as you like them; we drizzled ours with toffee and chocolate sauce, because we just couldn’t decide between them, and serve with a tall glass of milk or a nice cup of tea. The perfect little Autumn treat!

As with last week, show us your bakes on Facebook or Twitter, using our recipe or your favourite, and win some lovely samples from us and Lucy Rocks Paleo!

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