Meet Our Mascot Bob!

Bob

Our Portlebay team is a small and passionate group of individuals that adore popcorn and all things to do with the beach, outdoors and anything that will make us giggle! This is certainly accurate for our most jolly team member, Bob, our mighty mascot!

If you haven’t yet had the pleasure of meeting this cheeky chap, then say ‘hello’ to Bob the seagull! Along with his knobbly knees and beak full of popcorn, you may notice his very stylish American themed sailor hat. This quirky little addition represents the dawn of Portlebay Popcorn, when our wonderful Chief Pop-Meisters went on a great adventure to America and found their inspiration to start hand-popping delicious popcorn in Sunny little Devon.

Bob’s Fact File:

Name: Bob

Birthday: 12th March

Birth place: Born and bred in Sunny Cove, East Portlemouth

Height: Average seagull size

Favourite Colour: Navy blue and even better if it’s striped!

Favourite Activities: Bobbing on the sea waves,  sneaking popcorn from The Poppery and chasing all the gulls!

Favourite Popcorn Flavour: Lightly Sea Salted

Most Annoying Habit: Distracting and playing tricks on the Portlebay team (ALL THE TIME!)

 

Look out for Bob on our social media channels, he can be quite a cheeky bird but does love all the attention he can get!

 

 

 

 

 

We All Love The Devon Coast

Yesterday we introduced our neighbours The Devon Fudge Company (you can read all about it in our previous post!) and today we would like to introduce The Devon Beach Company! A charming business based a little further down the road than our fudgey neighbours. Gordie and Marilu brought The Devon Beach Company to life in 2015. Although the company was initially proposed as an online business, during the summer months Gordie and Marilu decided to open the first Devon Beach Company shop in Churchstow, Devon!

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Gordie and Marilu and their family

The wonderful Devon Beach Company products are inspired by the gorgeous surroundings of the South Hams and allow all to introduce some of the beautiful coast into our hearts and homes, no matter where we live! All their products are influenced by the serenity and beauty of the local landscape, sea and sky. Deep blues, natural textures and subtle finishes all chosen to create chic coastal living where ever you call home.

Whether designed in-house or sourced from around the world, their range has award winning, eco-friendly and truly functional features. From comfy cushions and bean bags to  kitchen couture and luscious lighting, all naturally influenced, to help bring a relaxed coastal mood to your home.

We also adore their luxurious beach range including their bestselling hooded ponchos, Turkish towels and sand free mat which will make any trip to the beach feel like a breeze!

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The gorgeous hooded ponchos

The Devon Beach Company are also able to take bespoke soft furnishing orders for your home, rental property or boat.

We have one beautiful apron designed by The Devon Beach company to be won, along with a box of our popcorn! Just pop over to our social media pages (Instagram, Facebook or Twitter) and follow the directions! (This competition launches at 5pm tonight)

Meet Portlebay’s Naughty but Nice Neighbours!

Just down the road from our little poppery lives The Devon Fudge Company! Our lovely neighbours are another company that are apart of our Christmas Advent Competition (Day 8 to be exact!) and we just LOVE anything and everything fudge!

The Devon Fudge Company is a family run business, who make deliciously smooth and creamy fudge. Their secret traditional recipe dates all the way back to 1930! Today the chief fudge maker is Peter, who has followed in his father’s footsteps into the fantastical world of fudge.

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Chief fudge maker Peter

Peter started working full time for his father and his business partner, in the early 1980’s. Following the sad death of his father and father’s fudge partner, Peter moved away from the world of fudge and started a different occupation.

Later, after realising that the West Country was lacking a quality creamy fudge cooked in the traditional methods, Peter set about the process of developing the never forgotten wonderful recipe his father taught him, and created The Devon Fudge Company.

Peter’s fudge is handmade in a copper kettle, with each batch taking an hour to cook, and lovingly stirred continuously with an extremely large wooden spoon! The temperature and cooling process is essential to the scrumptious creamy product, and all the fudges are cut and packed by hand and love!

The Devon Fudge Company only use natural ingredients, local butter and of course local clotted cream! All of their fabulous fudge is also free from palm oil, artificial additives and preservatives and gluten! This is our kind of fudge!

Don’t forget to enter our Christmas Advent Competition to be in with a chance of winning The Devon Fudge Company’s fudge and a box of Portlebay Popcorn! Just pop over to our social media (Instagram, Facebook or Twitter) and follow the directions! (This competition launches at 5pm tonight)

 

 

 

Banana Oat Pancakes

Bored of your regular smashed avocado on toast? Fancy kicking your pancake game up a notch? Using no flour and no sugar, these banana oat pancakes are a barely naughty alternative to your regular Sunday brunch!

For 1 person you will need:

 

• 1 banana

• 1 egg

• 65g of rolled oats

• ½ a teaspoon of baking powder

• A pinch of salt

• A pinch of cinnamon (depending on your cinnamon taste levels)

• Whatever you would like to serve! We used maple syrup, fresh raspberries and cherries, and a sprinkling of Cinnamon Swirl Popcorn.

Method:

 

• Use either a blender or tonnes of elbow grease to mush up the banana and egg, and then use your remaining strength to mix in the oats, baking powder, cinnamon and salt.

• It can be as smooth as you like it – we used a blender so it was silky smooth, but I’m sure it would be just as nice with a few chunks of banana inside!

• Let the batter have a little time out for 10-20 minutes so it can thicken.

• Heat a frying pan over a medium heat, and plop in a blob of coconut oil (or any oil you prefer).

• Fry generous spoonful’s of batter on both sides until golden brown, and good enough to wolf down in one bite.

• Serve with a drizzle of maple syrup and lashing of popcorn and fruit!

Easy peasey lemon squeezy!

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…

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…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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The Bake is On!

To celebrate the glorious return of one the best loved baking programmes on the British television, we’ve teamed up with the lovely people at Lucy Rocks Paleo to bring you a baking competition you can do without stepping inside that fabled Bake Off tent.

You can try out our recipes, or make up your own, they just have to be delicious I’m afraid. How difficult can that be when you’re smothering everything in chocolate?

Week 1 kicks off with a classic tray bake (just without the bake): Rocky Road! You may remember we featured our Popcorn Rocky Roads online a while ago, well now they’re back with the delicious addition of Lucy Rocks Paleo Golden Granola.

If you’d like to try out the recipe yourself, you will need:

  • 1 smallish, deep baking tray, greased and lined 
  • 75g of Cappuccino Portlebay Popcorn (although other flavours will work just as well) 
  • 200g of Golden Granola from Lucy Rocks Paleo
  • 50g of Mini Marshmallows 
  • 300g of Dark Chocolate (or whatever chocolate is your favourite)
  • 50g of Salted Butter 
  • A dash of whatever you would like to decorate your masterpiece with 

For you Rocky Road purists out there, I’m sure you’ll be crying out “Where’s the raisins?! Where’s the cherries?! What is this sham of a Rocky Road recipe about!”. Do not fear cake lovers, as Golden Granola has all of these elements and more! With mulberries, goldenberries, coconut chips and tonnes of other healthy bits and bobs, it’s a wonderful alternative to give your bakes that extra crunch!   lucy-rocks-ingredients-better

Get ready for a picture heavy post, with tonnes of craving inducing images of melted chocolate, because that’s going to feature a lot! First of all, melt the chocolate and the butter together in a heat proof bowl, over a shallow pan of simmering water. Make sure the water doesn’t touch the bowl, and the chocolate doesn’t get too hot! Chocolate cement is great for tiling a ginger bread house, but not for much else.

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This is what chocolate and butter looks like in a bowl
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Just keep on stirring…
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…until it’s glossy and smooth

Right now you’re going to be fighting back urges to plonk yourself on the sofa and tuck into that bowl of chocolate heaven with a teaspoon and a sense of reckless abandon. Hold yourself together! The next bit is a piece of cake…sorry. 

All your tiny marshmallows (bar a few for decoration), Portlebay Popcorn and Lucy Rocks Golden Granola need to be mixed in with a lot of added elbow grease, to make sure every grain and popcorn piece is thoroughly coated in your butter and chocolate mixture. If you can’t quite get everything covered, melt a little bit more chocolate in the microwave to cover those last few patches. It should look a little something like this:

It will get messy, but where’s the fun in keeping everything tidy, eh? Once it’s all mixed together and coated as much as you can get it, you need to start piling the mixture into the baking tray, making sure to get it into as many nooks and crannies that you can. A little like this:

rocky-road-tray

You can decorate yours in any way your chocolate loving heart desires; we’ve used sugar sprinkles you can find in any supermarket or baking shop, and of course more mini marshmallows.

Place in the fridge to chill for a couple of hours until the chocolate is firm and holds it’s shape, or put it in the freezer for about an hour if you just can’t wait to tuck in! At the end of it all, you will end up with some beautiful popcorn-y granola-ry goodness.

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And there you have it! A simple treat to try at home, and loved by all.

Share your own fantastical tray bakes on The Portlebay Popcorn or the Lucy Rocks Paleo Facebook, for your chance to win some scrumptious popcorn and granola!

Everyday We’re Popping

The lovely thing about making your own popcorn is, well, just that. We pop it, ship it and run everything from under the same roof, which is really rather special. We have a whole host of Popcorn Flavoursmiths working away, filling our little packets of sunshine as we like to call them, and making the whole office smell delicious.

The journey from kernel to popcorn is a short one, as anyone who has made popcorn at home before would know, but there are no massive microwaves here at Portlebay Popcorn. Instead, we use bloomin’ big saucepans to heat up a mix of rapeseed oil and raw cane sugar, to give all our popcorn kernels that glorious crunch.

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A whizz with a wooden spoon

It all starts with this guy, our chief popper and commander. Those saucepans are not to be trusted to pop away without supervision, and Marek is the guy to do it. From here, it’s a race against time to get our popcorn packed away; luckily we’ve mastered popping to bagging, so there’s no popcorn losing crunch and gaining that horrible polystyrene squeakiness. That’s OK for packing tellies, no good popcorn!

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All beards must be bagged, luckily Angus doesn’t mind too much

On to the flavour maker! I’m afraid this stage is pretty hush-hush, so just imagine magical popcorn fairies, delicately dusting each and every popcorn puff with our Original Crispy Bacon & Maple Syrup flavour. All that natural goodness is whisked together, and then it’s on to the bagging!

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An overlooked, but integral part of the operation

Lukas Taste Testing copy

From here we do all sorts of technical tests to make sure our popcorn is the best we know it can be.

Anthony there is doing very important things, checking the bagging temperature, pressure, speed and all other kinds other technical buzzwords.

Why do you think Lucas is laughing so much? Because he has it on Easy Street, Professional Taster indeed.

In all seriousness we do need to do regular checks to measure the levels on salt, sugar, crunch and general tastiness. Lucas is the lucky duck that gets his own tasting booth to measure all of these delicious elements!

 

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And here is the finished product! Our signature and original flavour Crispy Bacon & Maple Syrup. This is just a tiny part of the popcorn mountain we eventually end up with, but each bag is just as delicious as the last.

This is just a taster of what we do to make sure our packets of sunshine are full of that yumminess you know and love. If you’re a blogger, vlogger or a fellow popcorn fanatic, and would like to get up close and personal with our crew of poppers and our delicious produce, get in touch! We’d love to have you 🙂

Get in touch with Lucy at lucy@portlebaypopcorn.com, or call us on 01752 231 713 if you’d like a guided tour!

 

 

Let us Introduce Ourselves

We are Portlebay Popcorn; a small crew, tucked away in the depths of Devon, popping away our rather scrumptious popcorn. You may have seen our nautical style bags brightening up the shelves of shops, or you may already have firm favourites of our many weird but oh so wonderful flavours. But for the very unfortunate amongst you, you may not know us at all! *GASP*

Here’s a little about us to get you introduced:

We first opened our doors back in 2012, when two chaps named Jonty White and Neil Adams came together to make a popcorn company. Influenced by popcorn trends happening across the US, this motley pair wanted to make a delightful snack that is bursting with that sunny, happy feeling which only comes from eating something that is nutritious and delicious!

I know what you’re thinking, anything that you can buy at the cinema, often smothered in butter or saturated with sugar probably has the same nutritional value as a deep fried Mars Bar – and you would be right! That’s why we don’t do either of those things.

Our popcorn has half the sugar of a Pink Lady apple, we don’t use any mutant ingredients (only the good ol’ natural stuff), and it has almost half the fat of your bog standard potato crisps. That’s a win win win right there!

This blog will be dedicated to exciting popcorn news, what goes on behind our Poppery doors, and talking to you lovely lot about any questions you have about what makes us tick! Pop us a message, we’d love to hear from you 🙂