Kerri L Watt: Sounds like a recipe I’d love to try. Would you say there was a lesson you learned early on which still impacts how you do business now?
Ren Behan: Just be consistent and don’t give up. If you start a food blog, commit to it! Then if you have an idea for a book, don’t just talk about it, actually set time to start writing it. Then finish it. Be self-driven and be aware that the struggle will be worth it, and that’s what makes the end goal so sweet. Sometimes literally, in my case!
I also learned to have a thick skin early on, and not to allow anybody to tell me my ideas were no good. Feedback is always varied- there was apprehension about my book in the early days but it’s been a surprise hit, especially in America where it has been embraced by readers and is selling particularly well. Always hold on to knowing you have something to say, and find a way to say it.
Kerri L Watt: I love that. What is the easiest way for someone to start enjoying Polish food- something easy for the complete beginner?
Ren Behan: Find your local Polish shop and explore. I mean, we even have something called Fat Thursday- like our Shrove Tuesday- it marks the beginning of lent. On that day we just go mad for eating as much sweet food as you can stomach. Some have even re-named it to Doughnut Day due to the demand for fresh Polish doughnuts! Rose petal jam doughnuts are a big hit, and people are so into this refreshing new flavour for a sweet treat. So maybe try the Polish doughnuts first off!
There’s more and more Polish restaurants on the scene, many of the good ones were actually established during the Second World War and would be frequented by the Polish government in exile, There’s a particular hub of them in South Kensington. The staff are always happy to share their love of Polish food with you, so I’d encourage anyone to try one if you can.
Kerri L Watt: What do you prefer: the writing or the cooking?
Ren Behan: The cooking, always. The writing is great and helps me appreciate the cooking all that much more, but dealing with the food itself is definitely where my passion lies. I love creating recipes for people, brands and magazines who want to work together. The ultimate goal is teaching others about food, connecting with it, and creating those memories for the senses.
To learn more about Ren Behan and the book ‘Wild Honey and Rye’ go to www.renbehan.com.
