Happy New Year...

Just wanted to wish everybody out there, a happy and healthy 2009, from all at Eat Natural.

Making an exhibition of ourselves…

We are so chuffed to hear we won 'Exhibitor of the Year' at The Food From Britain Export Awards.
This prize was specifically for our lovely stand at the ISM 2008 show, in Cologne Germany.

We would like to send out a huge thank you to our ever so talented design team…they never cease to

amaze us. We also would like to thank the whole Eat Natural team for making this possible…way to go everyone!!

Scrum…ptious

We recently sent some of our delicious bars over to our friends at the

Harlequins Rugby League club.

They have really got us into the game, and a few of us will be popping down in February, to watch them in action.

Here's a great photo of some of some of the lads enjoying our bars. Thanks for the picture guys!

What's a fairy cake..?

After reading a piece on our website about the lovely fairy cakes made by Sam in the office, a number of people have asked for her recipe. In fact, Patricia Russell wrote in from the U.S asking what a fairy cake was. They don't have 'em over there, and she was keen to try some with her kids at the Steiner-Waldorf School in Miami. So...to keep you all happy, here it is... (thanks Sammy)

This makes 24 mini cakes or 12 larger ones.

For mini cakes you will need a couple of 12 hole tartlet tins (or do it in 2 batches) (5cm diameter and 1.5cm deep). For larger cakes use a 12-hole bun tin (6.5cm diameter and 2cm deep). You can use the little paper cases according to the size tin you have. If not, butter the base and sides of the holes before filling with the mixture.

· 125g/4.5 oz softened butter
· 125g/4.5 oz caster sugar
· 2 eggs, lightly beaten
· 1 tsp vanilla extract
· 125g/4.5 oz self-raising flour
· 2 tbsp milk

Preheat the oven to 190C/375F/Gas mark 5. In a mixing bowl beat the butter and sugar until pale and fluffy (you can use an electric whisk or a wooden spoon). Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla. Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined. Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes on a rack before removing from the tin.

Lemon or Orange Glacé Icing

· 100g/4 oz icing sugar
· 2 tbsp freshly squeezed lemon or orange juice

Mix the juice into the icing sugar and stir until well blended. Drizzle over the cakes when cooled.

Happy baking!

We're a winner...

Exciting news from France

We've just heard from one of our guys in France, that Lunchies has won the Prix de l'innovation enfants (that means, 1st prize in innovation for a children’s product ...or something along those lines!), at the SIAL 2008 show.

Zut alors...

Here's a couple of pictures from our recent 'prize winning' trip over to Paris.

We had a bit of a giggle, burning around the rues and avenues in 2CVs, before going off to fill our faces with sausages. Thanks to everyone who made us so welcome.

Eat Natural on board...

World famous French solo yachtsman Raphael Dinelli, has just set off on the Vendee Globe round the world race...and he's taken our bars with him.

He recently tried one on a train and immediately got in touch, to see if we could help 'power him around the world'.

Unfortunately, on his last trip, he capsized and was presumed dead for days, until British competitor Pete Goss turned back to save him. He has promised to give us a 'plug' if he capsizes again...maybe we should paint our logo on the bottom of his yacht! Seriously though, we wish him tons of luck on such an incredible feat of endurance.

We'll keep you updated with his progress.

Eat Natural...for breakfast

At last, NEW Eat Natural...for breakfast has hit the shelves...and already, you're already telling us how much you love it.

Full details of the lovely bags of tasty bits and bobs are on the main website (click the button under the blackboard and it'll take you there!).
There are four great recipes (two of which are gluten free) and you should be able to pick them up, pretty soon, at all the usual places.

Our plan was to put some of the thought and indulgence back into a proper breakfast. Have a try and let us know what you think Just email us at simple@eatnatural.co.uk